Teresa's Recipes
Lukhmi
Savor the delightful burst of flavors from Hyderabad, Telangana, with Lukhmi. This appetizing starter, a local twist on the traditional samosa, is packed with spiced mutton mince nestled in a flaky and crispy pastry. Lukhmi, named after the Persian word for 'bite-sized', was introduced to Hyderabad by the Nizams and has been a beloved delicacy ever since. Enjoy this royal treat as an entree or a snack that will take your taste buds on a journey to the heart of Indian cuisine.
Ingredients
- As needed for deep frying Oil
- As needed for dough Water
- 2 tablespoons + as needed for dough Ghee
- 2 cups Refined flour
- To taste Salt
- 1 teaspoon Garam masala powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Ginger garlic paste
- 2, finely chopped Green chillies
- 2, finely chopped Onions
- 500 grams Mutton mince
Dietary Notes
- Servings: 8-10
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 180
- Fat: 12g
- Carbs: 13g
- Protein: 6g
- Sodium: 1g
- Sugar: 1g
Instructions
- Heat 2 tablespoons of ghee in a pan, add finely chopped onions, green chillies and ginger garlic paste. Saute till onions turn golden brown.
- Add mutton mince to the pan and cook on high heat for two minutes, stirring continuously.
- Add turmeric powder, red chilli powder, garam masala powder and salt. Mix well and cook on medium heat for another five minutes. Keep it aside to cool.
- In a separate bowl, mix refined flour, a pinch of salt and ghee (as needed). Add sufficient water and knead into a stiff dough. Let it rest for 15 minutes.
- Divide the dough into equal portions and roll out each portion into a thin sheet.
- Place a portion of the cooled cooked mutton mince mixture in the centre of each sheet and fold the edges to form a square.
- Heat sufficient oil in a kadai and deep fry the Lukhmis on medium heat till golden brown and crispy.
- Drain on absorbent paper and serve hot.
Tips
- You can replace mutton mince with chicken or vegetable mince for a different variation.
- For richer flavor, you can add a pinch of cardamom powder to the mince mixture.