Lukhmi
An authentic snack recipe from Telangana, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
SnackIngredients
For 4 servings
300g All-purpose flour (maida)
40g Ghee (for dough)
5g Salt
100ml Water (cold)
300g Minced mutton (keema)
120g Onion (finely chopped)
10g Ginger paste
10g Garlic paste
3piece Green chillies (finely chopped)
15g Fresh mint leaves (chopped)
15g Fresh coriander leaves (chopped)
4g Garam masala powder
4g Red chilli powder
2g Turmeric powder
20ml Oil (for filling)
500ml Oil (for deep frying)
10ml Lemon juice
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the dough: mix all-purpose flour with salt and ghee. Rub the ghee into the flour until it resembles coarse crumbs (this creates the flaky texture). Gradually add cold water and knead into a firm, smooth dough — stiffer than chapati dough. Cover and rest for 30 minutes.
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Prepare the keema filling: heat oil in a pan over medium heat. Add chopped onions and sauté for 5–6 minutes until golden.
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Add ginger paste and garlic paste. Cook for 2 minutes.
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Add the minced mutton and cook on high heat for 8–10 minutes, breaking up any lumps, until the meat is browned and all moisture evaporates.
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Add turmeric, red chilli powder, and garam masala. Stir well and cook for 3 minutes.
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Add green chillies, mint leaves, coriander leaves, and lemon juice. Mix well. The filling should be dry — no excess moisture. Taste and adjust seasoning. Cool completely.
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Divide the rested dough into 12 equal portions. Roll each portion into a thin square or rectangle about 10 cm × 10 cm.
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Place 2 tablespoons of the cooled keema filling in the center of each square.
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Fold the dough over the filling to form a square or rectangular parcel. Press the edges firmly together and crimp with a fork to seal tightly.
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Heat oil in a deep kadai over medium heat (about 160–170°C).
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Fry the lukhmi in batches for 5–6 minutes, turning occasionally, until golden brown and crispy on all sides.
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Drain on paper towels and serve hot with mint chutney or tamarind chutney.
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Chef's Tips
Lukhmi is the Hyderabadi cousin of the samosa — the key difference is the square shape and the use of minced meat (keema) filling.
The filling must be completely dry before stuffing — any moisture will make the pastry soggy and cause it to burst during frying.
Fry on medium heat; high heat will brown the outside before the pastry is cooked through.
Lukhmi is a traditional Hyderabadi snack served at weddings and Eid celebrations — it is best eaten fresh and hot.
About This Dish
Lukhmi is a traditional snack dish from Telangana, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Lukhmi is the Hyderabadi cousin of the samosa — the key difference is the square shape and the use of minced meat (keema) filling. - The filling must be completely dry before stuffing — any moisture will make the pastry soggy and cause it to burst during frying. - Fry on medium heat; high heat will brown the outside before the pastry is cooked through. - Lukhmi is a traditional Hyderabadi snack served at weddings and Eid celebrations — it is best eaten fresh and hot.
Category
Snack
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard