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Crispy, golden-fried parcels of flaky pastry filled with a savory and spicy minced meat filling. This classic Hyderabadi snack is a popular appetizer for parties and festive occasions, delivering a delightful crunch with every bite.
For 4 servings
Prepare the Dough
Cook the Kheema Filling
Crispy, golden-fried parcels of flaky pastry filled with a savory and spicy minced meat filling. This classic Hyderabadi snack is a popular appetizer for parties and festive occasions, delivering a delightful crunch with every bite.
This hyderabadi recipe takes 65 minutes to prepare and yields 4 servings. At 496.38 calories per serving with 16.22g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Luqmi
Fry the Luqmi
Serve
Substitute the mutton mince with an equal amount of chicken mince for a lighter filling.
For a vegetarian version, use a filling of spiced mashed potatoes, green peas, and finely chopped carrots.
Create a delicious vegetarian alternative with a filling of crumbled paneer sautéed with onions, green chilies, and spices.
For a healthier option, arrange the assembled luqmi on a baking sheet, brush with a little ghee or oil, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and crisp.
The mutton mince filling is a rich source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The combination of carbohydrates from the maida pastry and fats from the ghee and frying oil provides a significant and quick source of energy.
Mutton is an excellent source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
One serving of 4 pieces of Hyderabadi Luqmi contains approximately 600-650 calories, primarily from the flour, mutton, and the oil absorbed during deep-frying.
Hyderabadi Luqmi is a deep-fried delicacy and is high in calories and fat, so it should be consumed in moderation. The mutton filling provides a good amount of protein and iron. For a healthier version, consider baking instead of frying.
Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling.
Store leftover luqmi in an airtight container in the refrigerator for up to 2 days. To regain their crispiness, reheat them in an oven or an air fryer at 160°C (320°F) for 5-7 minutes.
This can happen for a few reasons: the dough was too soft, it wasn't rolled thin enough, the filling had too much moisture, or the oil temperature was too low during frying. Ensure a firm dough, a dry filling, and consistent medium heat for frying.
This recipe goes great with these complete meals
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