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A crispy, flaky pastry filled with a savory mix of minced vegetables and spices. This popular Hyderabadi snack is the perfect vegetarian twist on the classic lukhmi, great for tea time or as an appetizer.
For 4 servings
Prepare the Dough
Cook the Vegetable Filling
A crispy, flaky pastry filled with a savory mix of minced vegetables and spices. This popular Hyderabadi snack is the perfect vegetarian twist on the classic lukhmi, great for tea time or as an appetizer.
This hyderabadi recipe takes 65 minutes to prepare and yields 4 servings. At 379.14 calories per serving with 7.34g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Lukhmi
Fry the Lukhmi
Serve
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or minced soya granules to the vegetable mixture for a protein boost.
Replace half of the maida (all-purpose flour) with atta (whole wheat flour) for a nuttier flavor and added fiber.
For a lower-fat option, arrange the assembled lukhmis on a baking sheet, brush them lightly with oil, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crisp. Note that the texture will be less flaky than the fried version.
The mixed vegetables in the filling, such as carrots, peas, and beans, provide dietary fiber, which is essential for promoting healthy digestion and maintaining gut health.
Made with all-purpose flour, this snack is a rich source of carbohydrates, which the body uses for a quick and effective energy boost.
The use of various spices like turmeric, coriander, and cumin, along with onions and ginger, provides a range of phytonutrients and antioxidants that help combat oxidative stress in the body.
A single serving of three Veg Lukhmis contains approximately 350-400 calories. The calories come mainly from the flour, the oil absorbed during frying, and the vegetable filling.
As a deep-fried snack, Veg Lukhmi is considered an indulgence and is best enjoyed in moderation. While the vegetable filling provides some vitamins and fiber, the frying process adds a significant amount of fat and calories.
Yes. You can prepare the filling and dough up to a day in advance and store them separately in airtight containers in the refrigerator. You can also assemble the lukhmis, place them on a tray without touching, freeze until firm, and then transfer to a freezer bag. They can be fried directly from frozen, just add 2-3 extra minutes to the frying time.
Sogginess can result from a few issues: the filling was still warm when you stuffed the pastry, the dough was too soft and had too much moisture, or the oil was not hot enough when you began frying, causing the pastry to absorb oil instead of crisping up.
Veg Lukhmi is best served hot and fresh. It pairs wonderfully with traditional accompaniments like mint-coriander chutney, sweet tamarind chutney, or even simple tomato ketchup. A cup of hot Irani chai is the perfect beverage to go with it.
This recipe goes great with these complete meals
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