Lukhmi
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Flat, square pastries filled with spiced minced mutton and fried until crisp; a classic Hyderabadi starter.
Region: Hyderabad, TelanganaOccasion: Weddings, Ramzan iftar and tea timeTime: 1 hour 15 minServes: 12 piecesNon-vegetarian
Ingredients
- Dough: 2 cups maida (refined flour), 3 tbsp ghee, ½ tsp salt, water as needed
- Filling: 300 g minced mutton, 1 onion (finely chopped), 1 tsp ginger-garlic paste, 2 green chillies, 1 tsp red chilli powder, ½ tsp garam masala, ¼ tsp turmeric, 2 tbsp chopped coriander and mint, juice of ½ lemon, salt, 2 tbsp oil
- Oil for deep-frying
Method
- Rub the ghee and salt into the flour, add water and knead a firm dough. Rest for 30 minutes.
- Fry the onion in oil, add ginger-garlic paste, green chillies, the mince, spices and salt. Cook until dry. Add coriander, mint and lemon and cool.
- Roll the dough thin and cut into 8 cm squares.
- Place a spoonful of filling on one square, cover with another and press the edges firmly; crimp with a fork.
- Deep-fry on medium heat until crisp and golden. Serve hot with lemon and chutney.
History
The name is usually linked to luqma, a word for a morsel. Lukhmi is a Hyderabadi cousin of the samosa, flat and square in shape.
Significance
Lukhmi is a standard starter at Hyderabadi weddings and a common iftar snack in Ramzan.