Lukhmi
A Hyderabadi tea-time favorite, lukhmi is a square, flaky pastry stuffed with a warmly spiced minced meat filling. The crisp outer shell and savory center make it perfect for festive snacks or evening chai.
For 8 servings
- knead · ~15 min
Knead the dough.
1.Add all-purpose flour, ghee, and half of the salt to a wide bowl.2.Rub the ghee into the flour until it looks sandy and holds shape when pressed.3.Add water little by little and knead into a firm, smooth dough.4.Cover and let it rest while you make the filling.TIPA firm dough helps lukhmi stay flaky and hold its square shape while frying. - saute · ~16 min
Cook the mutton filling.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add ginger-garlic paste and green chili, then cook for 1 minute.4.Add ground mutton and cook, breaking it up well, until it loses its raw color.5.Add coriander powder, cumin powder, garam masala, red chili powder, turmeric powder, and the remaining salt.6.Cook until the mutton is dry and fully done, 8 to 10 minutes.7.Stir in coriander leaves and let the filling cool completely.TIPKeep the filling fairly dry so the pastry does not turn soggy or burst in the oil. - prep
Portion the dough and filling.
Divide the dough into 8 equal portions. Divide the cooled filling into 8 small portions so shaping is easy and even.
- assemble · ~15 min
Shape the lukhmi.
1.Roll one dough portion into a small oval or rectangle.2.Place one portion of filling in the center.3.Fold the dough over to make a rectangle or square.4.Press and seal the edges firmly with your fingers.5.Repeat with the remaining dough and filling.TIPSeal the edges tightly so the filling stays inside during frying. - fry · ~15 min
Shallow-fry the lukhmi.
1.Heat oil for frying in a wide pan over medium-low heat.2.Slide in a few lukhmi at a time without crowding the pan.3.Fry slowly, turning as needed, until both sides are crisp and golden brown.4.Lift them out and drain well.TIPFry on medium-low heat so the pastry cooks through and turns crisp without darkening too fast. - serve
Serve the lukhmi hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the minced mutton until almost crumbly-dry; any excess moisture will soften the pastry and can make the seams open.
- 2Let both dough and filling rest before shaping so the dough relaxes and the hot filling does not create steam inside.
- 3Roll the dough slightly thicker than samosa sheets; lukhmi should have a sturdier, flaky bite rather than a thin crackly shell.
- 4Press the edges firmly and flatten the seam lightly so the square shape holds during frying.
- 5Fry on medium-low heat from the start; if the oil is too hot, the outside browns before the pastry layers cook through.
- 6Do not overcrowd the pan, or the oil temperature drops and the lukhmi can turn greasy instead of crisp.
- 7For make-ahead prep, shape and refrigerate the uncooked lukhmi on a tray, then fry straight from chilled for neater edges.
Adapt it for your goals.
Chicken
Swap the ground mutton for minced chicken if you want a lighter, quicker-cooking filling with the same Hyderabadi spice profile.
bakedBaked
Brush with oil or ghee and bake until golden for a less oily version; the texture will be crisper-drier than traditional frying.
keema peasKeema-peas
Add a small handful of green peas to the filling for sweetness and extra texture, a popular keema-style variation.
spicierSpicier
Increase green chili and red chili powder if serving with chai and you want a more assertive, snack-shop style heat.
vegetarianVegetarian
Use a dry potato-pea or paneer filling instead of mutton for guests who do not eat meat while keeping the same square pastry style.
Why this is on our healthy list.
Protein-Rich Filling
The minced mutton provides satisfying protein, making lukhmi more filling than many plain fried snacks.
Aromatics and Spices
Onion, ginger-garlic, chili, cumin, coriander, and turmeric add depth of flavor along with beneficial plant compounds.
Fresh Herb Finish
Coriander leaves brighten the rich meat filling and add a fresh herbal element to balance the fried pastry.
Frequently asked questions
This usually happens if the filling is too wet, the edges were not sealed tightly, or the oil was too hot and forced steam out quickly.
