Lukhmi

Ingredients

Oil

as needed for deep frying

Water

as needed for dough

Ghee

2 tablespoons + as needed for dough

Refined flour

2 cups

Salt

to taste

Garam masala powder

1 teaspoon

Red chilli powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Ginger garlic paste

1 tablespoon

Green chillies

2, finely chopped

Onions

2, finely chopped

Mutton mince

500 grams

Instructions

1. Heat 2 tablespoons of ghee in a pan, add finely chopped onions, green chillies and ginger garlic paste. Saute till onions turn golden brown.
2. Add mutton mince to the pan and cook on high heat for two minutes, stirring continuously.
3. 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.
4. 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.
5. Divide the dough into equal portions and roll out each portion into a thin sheet.
6. Place a portion of the cooled cooked mutton mince mixture in the centre of each sheet and fold the edges to form a square.
7. Heat sufficient oil in a kadai and deep fry the Lukhmis on medium heat till golden brown and crispy.
8. Drain on absorbent paper and serve hot.