Kheema Lukmi

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.

5. 5
   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.
6. 6
   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.
7. 7
   serve

   Serve the kheema lukmi hot.

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