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Crispy, golden-brown pockets of pastry filled with a savory and spicy minced mutton mixture. This classic Hyderabadi snack is a must-try appetizer, perfect for parties or an evening treat.
For 4 servings
Prepare the Dough
Cook the Kheema Filling
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Crispy, golden-brown pockets of pastry filled with a savory and spicy minced mutton mixture. This classic Hyderabadi snack is a must-try appetizer, perfect for parties or an evening treat.
This hyderabadi recipe takes 105 minutes to prepare and yields 4 servings. At 614.36 calories per serving with 21.65g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Lukmis
Fry the Lukmis
Serve
Substitute mutton mince with an equal amount of chicken mince. The cooking time for the filling may be slightly shorter.
For a vegetarian version, use a filling of finely chopped and sautéed vegetables like carrots, peas, beans, and potatoes, mixed with paneer or soya granules.
For a healthier alternative, arrange the assembled lukmis on a baking sheet, brush them with a little oil or egg wash, and bake at 200°C (400°F) for 15-20 minutes or until golden and crisp.
The mutton mince provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Mutton is an excellent source of heme iron, which is easily absorbed by the body and helps in the formation of red blood cells, preventing anemia.
The combination of carbohydrates from the pastry and fats from the filling and frying provides a quick and substantial source of energy.
One serving of Kheema Lukmi (about 4 pieces) contains approximately 550-600 calories, primarily from the refined flour, mutton, and deep-frying oil.
Kheema Lukmi is a deep-fried snack made with red meat and refined flour, so it is considered an indulgent treat rather than a healthy dish. It is best enjoyed in moderation on special occasions.
Yes. You can assemble the lukmis and store them in an airtight container in the refrigerator for up to 24 hours before frying. You can also freeze the uncooked lukmis for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Sogginess can be caused by a few factors: the kheema filling was too moist, the dough was too soft, or the oil temperature was too low during frying. Ensure the filling is dry and the oil is adequately hot.
You can, but the texture will be different. Lukmis made with whole wheat flour (atta) will be denser and less crispy than the traditional version made with all-purpose flour (maida).