Hyderabadi Luqmi

Name: Hyderabadi Luqmi
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: hyderabadi
Ingredients: 2 cup all-purpose flour (for the pastry); 2 tbsp ghee (mixed into the dough); 0.5 tsp salt (divided); 0.75 cup water (or as needed for a stiff dough); 300 g ground mutton (for the filling); 1 tbsp oil (for cooking the filling); 1 pcs onion (medium, finely chopped); 1 tsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp cilantro (finely chopped); 1 tbsp lemon juice

RATING

4.4/5(45)

TASTE SCORE

8/10

Crisp, flaky pastry pockets filled with a warmly spiced minced meat mixture, Hyderabadi luqmi is a classic tea-time snack from old Hyderabad. The square shape and rich filling make it especially satisfying with a hot cup of chai.

PREP

35m

COOK

25m

SERVES

1 PIECE

278 cal

SERVINGS

METHOD · 7 STEPS

knead · ~10 min
Knead the pastry dough.
1.Add 2 cup all-purpose flour, 2 tbsp ghee, and half of the salt to a bowl.
2.Rub the ghee into the flour until the mixture looks sandy.
3.Add 0.75 cup water little by little and knead into a stiff, smooth dough.
4.Cover the dough and set it aside.
TIPKeep the dough firm, not soft, so the luqmi stays flaky and holds its square shape.
saute · ~15 min
Cook the mutton filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the chopped onion and cook until lightly golden, about 5 minutes.
3.Add ginger-garlic paste and green chili, then cook for 1 minute.
4.Add ground mutton, breaking it up well, and cook until it changes color.
5.Add the remaining salt, turmeric powder, red chili powder, coriander powder, and garam masala.
6.Cook until the mutton is dry and fully done, about 8 to 10 minutes.
TIPDry filling is important. If it stays moist, the pastry can soften and open while frying.
mix · ~5 min
Finish the filling.
Turn off the heat and let the filling cool slightly. Mix in the cilantro and lemon juice, then cool it completely before shaping.
mix
Make the sealing paste.
Stir 1 tbsp all-purpose flour with 2 tbsp water to make a smooth, thick paste for sealing the luqmi edges.
assemble · ~15 min
Shape the luqmi.
1.Divide the dough into 8 equal portions.
2.Roll each portion into a small thick oval or rectangle.
3.Place a spoonful of cooled mutton filling in the center.
4.Fold into a square or rectangular parcel and seal the edges with the flour paste.
5.Press the edges gently so the filling stays enclosed.
TIPDo not overfill, or the luqmi may burst in the oil.
fry · ~15 min
Fry the luqmi.
1.Heat 2 cup oil for frying in a deep pan over medium-low heat.
2.Slide in a few luqmi at a time without crowding the pan.
3.Fry slowly, turning as needed, until crisp and evenly golden on both sides.
4.Lift them out and drain well.
TIPFry on medium-low heat so the pastry cooks through and turns flaky instead of browning too fast.
serve
Serve the luqmi hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the minced mutton until fully dry and crumbly; any excess moisture will make the pastry soggy and can cause leaks while frying.
2
Let both the dough rest and the filling cool completely before shaping, so the luqmi holds its square form neatly.
3
Roll the dough slightly thick rather than paper-thin; luqmi should have a sturdy, flaky shell, not a samosa-like crisp sheet.
4
Seal every edge firmly with the flour paste and press out trapped air pockets to prevent the parcels from opening in hot oil.
5
Fry on medium-low heat only; if the oil is too hot, the outside will brown before the pastry layers turn crisp.
6
Drain the fried luqmi upright or on a rack if possible, so steam does not soften the bottom crust.
7
You can prepare and shape the luqmi a few hours ahead, then keep them covered in the fridge before frying.