Veg Lukhmi

1. 1
   knead · ~15 min

   Knead the pastry dough.

   1.Mix all-purpose flour, 2 tbsp oil, and half of the salt in a bowl.

   2.Add water little by little and knead into a stiff, smooth dough.

   3.Cover the dough and let it rest while you make the filling.

   TIPA stiff dough helps the lukhmi hold its square shape and fry up flaky.
2. 2
   saute · ~10 min

   Make the vegetable filling.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add cumin seeds and let them sizzle for a few seconds.

   3.Add onion, green chili, and ginger, then cook until the onion turns soft and light golden.

   4.Add turmeric powder, red chili powder, garam masala, and the remaining salt.

   5.Add potato and green peas, then mix well and cook for 2 to 3 minutes.

   6.Turn off the heat and mix in coriander leaves and lemon juice.

   TIPKeep the filling fairly dry so the pastry stays crisp and does not split while frying.
3. 3
   rest · ~10 min

   Cool the filling completely.

4. 4
   assemble · ~15 min

   Shape the lukhmi.

   1.Divide the dough into 8 equal portions.

   2.Roll each portion into a small oval or rectangle.

   3.Place 2 to 3 tbsp filling in the center.

   4.Fold over to make a rectangle or square packet.

   5.Press the edges firmly and crimp with a fork or pinch to seal well.

   TIPSeal the edges tightly so the filling does not leak into the oil.
5. 5
   fry · ~15 min

   Fry the lukhmi until crisp.

   1.Heat oil for frying in a deep pan over medium-low heat.

   2.Slide in 2 to 3 lukhmi at a time without overcrowding the pan.

   3.Fry slowly, turning as needed, until evenly golden and crisp on both sides.

   4.Lift them out and drain briefly before frying the next batch.

   TIPUse medium-low heat so the layers cook through and turn crisp without browning too fast.
6. 6
   serve

   Serve the veg lukhmi hot.

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