Lukhmi is a popular savory pastry that originates from the Indian city of Hyderabad, in the state of Telangana. It is similar to a samosa but typically smaller in size and has a different filling and shape. Here’s a recipe for making Lukhmi:
Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 4 tablespoons ghee or oil
- Salt to taste
- Water as needed
For the Filling:
- 250 grams minced meat (mutton or chicken)
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped
- Oil for frying
Instructions:
Making the Dough:
- Prepare the Dough:
- In a mixing bowl, combine all-purpose flour, ghee or oil, and salt.
- Mix well until the mixture resembles breadcrumbs.
- Gradually add water and knead into a smooth dough.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Making the Filling:
- Prepare the Filling:
- Heat oil in a pan over medium heat.
- Add chopped onions and sauté until they turn translucent.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add minced meat and cook until it’s browned and cooked through.
- Add red chili powder, turmeric powder, garam masala, and salt. Mix well.
- Cook the mixture until the excess moisture evaporates and the filling becomes dry.
- Finally, add chopped coriander leaves, mix well, and remove from heat. Let it cool.
Assembling and Frying Lukhmi:
- Shape and Fill the Lukhmis:
- Divide the dough into small equal-sized balls.
- Roll out each ball into a small circle (about 3-4 inches in diameter).
- Place a spoonful of the prepared filling in the center of each circle.
- Fold the circle over the filling to form a semi-circle or triangle shape. Seal the edges by pressing with a fork.
- Fry the Lukhmis:
- Heat oil in a deep frying pan or kadai over medium heat.
- Once the oil is hot, carefully slide in the prepared lukhmis in batches.
- Fry until they are golden brown and crispy on both sides, turning them occasionally.
- Remove the fried lukhmis using a slotted spoon and drain excess oil on paper towels.
- Serve:
- Serve lukhmis hot with mint chutney or any dipping sauce of your choice.
- Enjoy these delicious savory pastries as a snack or appetizer.
Tips:
- You can adjust the spices in the filling according to your taste preference.
- Lukhmis can also be baked instead of fried for a healthier alternative.
- Store any leftover lukhmis in an airtight container in the refrigerator and reheat them in the oven or microwave before serving.
