Lukhmi Recipe This is a typical mince savoury or starter of the cuisine of Hyderabad (India). It is a local variation snack of samosa which has stuffing of mince of mutton (keema). The delicious stuffing is prepared for this recipe and then stuff into the dough of fine flour and then deep fried them. If you are a non veg lover, this recipe comes to be a perfect one for you. Also Ramadan are start so I thought of sharing this wonderful recipe with you guys. Let’s know how to make it.
Necessary Ingredients Required For Lukhmi Recipe
- Minced meat (keema) = 500 gm
- Tomato = 3, finely chopped
- Onion = 1 large size, chopped in slices
- Green chili = 2, finely chopped
- Salt = as per taste
- Garam masala powder = 1 tsp
- Red chili powder = 2 tsp
- Turmeric powder = 1/2 tsp
- Ginger garlic paste = 2 tsp
- Coriander/parsley/cilantro = 2 tbsp, finely chopped
- Lemon juice = 1 tbsp
- Oil = as required
- All purpose flour/fine flour/maida = 2 cups
- Salt = as per taste
- Vinegar = 1 tsp
- Oil = 1/4 cup
Instructions For Making It
Firstly take a pan add oil in it and heat it up.
Then add sliced onion in it and saute till they slightly turn golden in color.
Then add ginger garlic paste and saute till raw smell disappears.
Now add chopped tomatoes, red chili powder, turmeric powder and cook on a high flame till tomatoes turn soft and mushy.
Once tomatoes cooked well, add minced meat and salt. Cook on a medium to high flame till all the moisture evaporates from it and then add garam masala powder and mix well. Turn the flame on low and chopped green chilies, lemon juice and coriander. Mix well and cook it for 2 minutes by covering the lid.
Keep the stuffing aside for cooling.
For the dough, take a mixing bowl and sieve fine flour in it.
Add salt, vinegar and oil. Mix all the ingredients well and gradually add water for kneading the dough. Make sure the dough must be smooth and stiff. Keep the dough aside for 10 minutes by covering it.
After the mentioned time, divide the dough into equal portions and take a potion and make a flat round shape, now sprinkle some dry flour and oil on the flatten shape and fold it into a square shape.
Again flatten in with rolling pin and make a square of it. Cut small rectangles or square from the large square and keep aside.
In a small bowl, add some dry flour and water and make a thick paste of it.
In the prepared shape, add some stuffing as shown in the picture and then apply the prepared paste with fingertip on the edges of the shape. Cover it and make a pocket of it.
Make all the pockets with the similar process.
Take a pan or a wok, add oil in it for frying and add the prepared pockets in the oil. Fry them till they turn golden in color from all the sides.
Finally, your hyderabadi lukhmi are now ready to serve. Serve them hot with red chutney or dip or sauce and enjoy.