Kheema Lukmi

Name: Kheema Lukmi
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: hyderabadi
Ingredients: 300 g all-purpose flour (for pastry); 2 tbsp ghee (melted, for moyan in dough); 0.5 tsp salt (divided); 140 ml water (for kneading a firm dough); 300 g mutton mince (preferably lean); 2 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; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice

RATING

4.5/5(58)

TASTE SCORE

9/10

A Hyderabadi tea-time favorite with crisp, flaky pastry wrapped around a warmly spiced minced meat filling. These square parcels fry up golden and pair especially well with chai and a squeeze of lime.

PREP

35m

COOK

35m

SERVES

1 PIECE

316 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the pastry dough.
1.Add 300 g 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 140 ml water little by little and knead into a firm, smooth dough.
4.Cover the dough and rest it for 20 minutes.
TIPKeep the dough firm, not soft, so the lukmi holds its square shape and fries crisp.
saute · ~17 min
Cook the kheema filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add onion and cook until lightly golden, 5 to 6 minutes.
3.Add ginger-garlic paste and green chili, then cook for 1 minute.
4.Add mutton mince and break it up well as it cooks.
5.Add the remaining salt, turmeric powder, red chili powder, coriander powder, and garam masala.
6.Cook until the mince is browned and dry, 8 to 10 minutes.
TIPCook the filling until almost dry; a wet filling will soften the pastry and may cause leaks.
mix · ~10 min
Finish and cool the filling.
Turn off the heat and mix in coriander leaves and lemon juice. Spread the filling on a plate and let it cool completely before shaping.
mix · ~1 min
Make the sealing paste.
Mix 1 tbsp all-purpose flour with 2 tbsp water into a smooth, thick paste. Keep it ready for sealing the edges.
assemble · ~15 min
Shape the lukmi parcels.
1.Divide the dough into 8 equal balls.
2.Roll each ball into a small thick rectangle or oval.
3.Place 2 to 3 tbsp cooled kheema filling in the center.
4.Fold into a square or rectangular parcel and seal the edges with the flour paste.
5.Press the edges well so the filling stays inside while frying.
TIPDo not overfill each parcel or the seams can open in the oil.
fry · ~15 min
Fry the lukmi until golden.
1.Heat oil for frying in a wide pan over medium-low heat.
2.Slide in a few lukmi at a time without crowding the pan.
3.Fry slowly, turning as needed, until both sides are crisp and golden brown, 4 to 5 minutes per batch.
4.Lift out and drain briefly before frying the remaining batches.
TIPMedium-low heat gives the pastry time to cook through and turn flaky instead of browning too fast.
serve
Serve the kheema lukmi hot.

PRO TIPS

What to keep in mind.

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

1
Let the kheema cool completely on a plate before filling so steam does not soften the pastry.
2
Cook the mince until no visible liquid remains; a dry filling is the key to crisp lukmi.
3
Roll the dough slightly thick rather than paper-thin so the parcels stay flaky and hold their square shape.
4
Seal every edge firmly with the flour paste, then press with a fork or fingers to prevent leaks in oil.
5
Fry on medium-low heat only; high heat browns the outside before the pastry layers cook through.
6
If making ahead, shape the lukmi and refrigerate on a tray, then fry straight from chilled for easier handling.

RECIPE VARIATIONS