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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
Prepare the Dough
Cook the Kheema Filling
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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.
This hyderabadi recipe takes 70 minutes to prepare and yields 12 servings. At 192.24 calories per serving with 6.44g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Lukhmi
Fry the Lukhmi
Replace the mutton kheema with finely minced chicken. The cooking time for the filling may be slightly shorter.
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.
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.
The mutton filling provides high-quality protein, which is essential for muscle repair, growth, and overall body function.
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.
Spices like turmeric, ginger, and coriander not only add flavor but also contain compounds with anti-inflammatory and digestive properties.
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.
A single piece of homemade Mutton Lukhmi contains approximately 150-180 calories, depending on its size and the amount of oil absorbed during frying.
While both are fried pastries with a savory filling, the main differences are in their shape and pastry. Lukhmi is traditionally square-shaped with a flaky, layered pastry made with ghee. Samosas are typically triangular or conical with a sturdier, less flaky crust.
Store leftover fried Lukhmi in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore their crispiness. Avoid microwaving as it will make them soggy.
Yes, you can assemble the lukhmi and store them uncooked. Arrange them in a single layer on a tray, cover with plastic wrap, and refrigerate for up to 24 hours or freeze for up to a month. Fry them directly from the fridge or freezer, adding a few extra minutes to the frying time if frozen.