Hyderabadi Lukhmi

Hyderabadi Lukhmi is a popular savory pastry that originates from the city of Hyderabad in India. It is known for its unique shape and delicious filling. The term “Lukhmi” is derived from the word “Lakhmi,” which means delicate or tender.

Hyderabadi Lukhmi

Hyderabadi Lukhmi is made by preparing a dough from all-purpose flour, ghee (clarified butter), and water, which is then rolled into thin, square-shaped sheets. A flavorful mixture of minced meat (usually beef or mutton), spices, and herbs such as onions, ginger, garlic, and coriander leaves is prepared as the filling. The filling is placed on one half of the dough sheet, and the other half is folded over it to form a pocket. The edges are sealed by pressing them together or crimping with a fork.

Once prepared, the lukhmis are deep-fried until they turn golden brown and crispy. The pastry has a slightly flaky texture, and the filling is moist and flavorful, with a blend of aromatic spices. It is often served hot as an appetizer or snack, accompanied by mint chutney or tangy tamarind chutney

Recipe

Ingredients:

For the dough:
– 2 cups all-purpose flour
– 4 tablespoons ghee (clarified butter)
– 1/2 teaspoon salt
– Water (as needed)

For the filling:
– 250 grams minced meat (beef or mutton)
– 1 large onion, finely chopped
– 2 teaspoons ginger-garlic paste
– 1 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon garam masala powder
– Salt to taste
– Fresh coriander leaves, finely chopped
– Oil for frying

Instructions:

1. Dough Preparation:
a. In a large mixing bowl, combine the all-purpose flour, ghee, and salt.
b. Gradually add water and knead the mixture into a smooth, pliable dough.
c. Cover the dough with a damp cloth and let it rest for 30 minutes.

2. Filling Preparation:
a. Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
b. Add the ginger-garlic paste and sauté for another minute until fragrant.
c. Now, add the minced meat and cook until it is browned and cooked through.
d. Add red chili powder, turmeric powder, garam masala powder, and salt to taste. Mix well.
e. Cook the mixture for a few more minutes until the spices are well incorporated.
f. Finally, add the freshly chopped coriander leaves and mix everything together. Remove from heat and set aside to cool.

3. Lukhmi Assembly:
a. Divide the dough into small lemon-sized balls.
b. Take one ball and roll it into a thin, square-shaped sheet (approximately 4-5 inches in size).
c. Place a spoonful of the prepared filling on one half of the sheet, leaving some space at the edges.
d. Fold the other half of the sheet over the filling, pressing the edges firmly to seal. You can also use a fork to crimp the edges for a decorative touch.
e. Repeat the process with the remaining dough balls and filling.

4. Frying the Lukhmis:
a. Heat oil in a deep frying pan or kadai over medium heat.
b. Gently slide a few lukhmis into the hot oil and fry them until they turn golden brown and crispy on both sides.
c. Remove the fried lukhmis using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
d. Repeat the frying process with the remaining lukhmis.

5. Serving:
a. Hyderabadi Lukhmis are best enjoyed hot and fresh.
b. Serve them as a standalone snack or appetizer with mint chutney or tangy tamarind chutney.

Conclusion:

Congratulations! You have successfully prepared Hyderabadi Lukhmis, the famous savory pastries from Hyderabad. With their crispy exterior and delectable minced meat filling, these lukhmis are bound to impress your family and friends

Hyderabadi Lukhmi