Lukhmi
Crispy, flaky parcels of pastry filled with a spicy and savory minced meat filling. This classic Hyderabadi appetizer is a wedding favorite, perfect for any special occasion or as a hearty evening snack.
For 12 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, salt, and melted ghee.
- c.Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a flaky pastry.
- d.Gradually add water, a little at a time, and knead to form a firm and stiff dough. Avoid making the dough soft.
- e.Knead the dough on a clean surface for 5-7 minutes until it is smooth and pliable. Cover with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Kheema Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn golden brown.
- c.Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
- d.Add the mutton kheema. Increase the heat to high and cook, breaking up any lumps with a spoon, until the meat changes color and all its moisture evaporates.
- e.Reduce the heat to medium. Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook the spices for 1-2 minutes until fragrant.
- f.Add the whisked curd and mix well. Continue to cook for 3-4 minutes until the oil begins to separate from the masala.
- g.Cover the pan, lower the heat, and let the kheema simmer for 10-15 minutes until it is fully cooked, tender, and the filling is completely dry.
- h.Turn off the heat. Stir in the chopped mint and coriander leaves. Transfer the filling to a plate and spread it out to cool down completely.
- 3
Step 3
- a.Assemble the Lukhmi
- b.Once the dough has rested, knead it again for a minute.
- c.Divide the dough into 12 equal-sized balls.
- d.Take one ball and roll it out on a lightly floured surface into a thin square of about 3-4 inches. The pastry should be thin but not transparent.
- e.Place about 1.5 tablespoons of the cooled kheema filling in the center of the square.
- f.Apply a little water on the edges of the dough with your finger. Fold one half of the square over the other to form a smaller, sealed square parcel.
- g.Gently press the edges to seal them firmly. You can use a fork to crimp the edges for a decorative pattern and a secure seal. Repeat for all the dough balls.
- 4
Step 4
- a.Fry the Lukhmi
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F).
- c.To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface steadily, the oil is ready.
- d.Carefully slide 3-4 lukhmi into the hot oil, ensuring not to overcrowd the pan.
- e.Fry on medium-low heat for 5-7 minutes, flipping them occasionally, until they are a deep golden brown and crispy on all sides.
- f.Remove the fried lukhmi with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- g.Serve hot with lemon wedges, sliced onions, and mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra flaky crust, ensure the dough is stiff. A soft dough will result in a softer, less crispy lukhmi.
- 2The kheema filling must be completely dry. Any moisture will create steam inside the pastry, making it soggy.
- 3Fry on a consistent medium-low heat. Frying too quickly will brown the outside before the pastry layers cook through.
- 4Let the filling cool completely before stuffing. A hot filling can make the dough sticky and difficult to seal.
- 5Seal the edges very tightly to prevent the filling from leaking into the oil during frying.
- 6After filling and sealing, you can let the lukhmi rest for 10-15 minutes before frying. This helps them hold their shape better.
Adapt it for your goals.
Chicken Lukhmi
Replace the mutton kheema with finely minced chicken. The cooking time for the filling may be slightly shorter.
Vegetarian LukhmiVegetarian Lukhmi
Use a filling of crumbled paneer, mashed potatoes, or a mix of finely chopped vegetables like carrots, peas, and beans, cooked with the same spices.
Baked LukhmiBaked Lukhmi
For a healthier version, arrange the lukhmi on a baking sheet, brush with milk or egg wash, and bake at 200°C (400°F) for 15-20 minutes or until golden brown and crisp.
Why this is on our healthy list.
Good Source of Protein
The mutton filling provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
Rich in Iron
Mutton is an excellent source of heme iron, a type of iron that is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Contains Aromatic Spices
Spices like turmeric, ginger, and coriander not only add flavor but also contain compounds with anti-inflammatory and digestive properties.
Frequently asked questions
Lukhmi is a deep-fried snack made with refined flour and red meat, so it is considered an indulgent treat rather than a healthy food. It is high in calories and fat. It can be enjoyed in moderation as part of a balanced diet.
