Hyderabadi Lukhmi
Crispy, flaky square pastries filled with a savory spiced minced mutton filling. A beloved Hyderabadi appetizer, perfect for parties or as a special snack, often served with a squeeze of lime and sliced onions.
For 6 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, 0.75 tsp salt, and melted ghee.
- c.Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs.
- d.Gradually add water, a little at a time, and knead to form a stiff and smooth dough. It should not be soft.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Mutton Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- c.Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
- d.Add the mutton kheema and increase the heat to high. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the meat changes color.
- e.Reduce the heat to medium. Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and 0.5 tsp salt. Mix well and cook for 2 minutes.
- f.Add the whisked curd and continue to cook, stirring frequently, until all the moisture has evaporated. The filling must be completely dry.
- g.Turn off the heat and let the filling cool down slightly. Once cooled, stir in the chopped coriander leaves, mint leaves, and lemon juice. Set aside to cool completely.
- 3
Step 3
- a.Assemble the Lukhmi
- b.Lightly knead the rested dough for a minute. Divide it into 12 equal-sized balls.
- c.Take one ball and roll it out on a lightly floured surface into a thin square, approximately 4x4 inches.
- d.Place about 1.5 tablespoons of the cooled mutton filling in the center of the dough square.
- e.Lightly brush the edges of the square with water. Fold the square in half to form a smaller, sealed square parcel.
- f.Press the edges firmly with your fingers or a fork to ensure it is completely sealed. Repeat for the remaining dough and filling.
- 4
Step 4
- a.Fry the Lukhmi
- b.Heat the oil for deep frying in a kadai or deep pan over a medium flame. To test the oil, drop a tiny piece of dough; it should sizzle and rise steadily to the surface.
- c.Carefully slide 3-4 lukhmis into the hot oil, ensuring not to overcrowd the pan.
- d.Fry on a medium-low flame for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- e.Remove the fried lukhmis with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Hyderabadi Lukhmi hot, accompanied by lemon wedges and thinly sliced onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely dry and cooled before stuffing. Any moisture will make the pastry soggy and can cause it to break while frying.
- 2A stiff dough is crucial for a crispy, non-oily lukhmi. A soft dough will absorb more oil.
- 3Fry the lukhmi on a consistent medium-low flame. High heat will brown the outside quickly while leaving the inside pastry raw.
- 4Seal the edges of the lukhmi very well to prevent the filling from spilling out into the oil.
- 5Do not overcrowd the pan while frying, as this lowers the oil's temperature and results in greasy lukhmis.
- 6For an even flakier texture, you can apply a very thin layer of ghee on the rolled square before placing the filling and folding.
Adapt it for your goals.
Vegetarian Lukhmi
Replace the mutton kheema with crumbled paneer, mashed potatoes, mixed vegetables, or soya granules for a delicious vegetarian version.
Chicken LukhmiChicken Lukhmi
Substitute the minced mutton with minced chicken. The cooking time for the filling may be slightly shorter.
Baked LukhmiBaked Lukhmi
For a healthier alternative, arrange the assembled lukhmis on a baking sheet, brush with milk or a beaten egg, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crisp. The texture will be less flaky and more like a baked pastry.
Why this is on our healthy list.
Source of Protein
Mutton is a rich source of high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
Rich in Iron
The minced mutton provides heme iron, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and maintaining high energy levels.
Beneficial Spices
The recipe uses spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that can aid digestion and support the immune system.
Frequently asked questions
Each piece of Hyderabadi Lukhmi contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying. A standard serving of two pieces would be around 360-440 calories.