While India is one nation as a whole, I am beyond amazed how cuisines and method of preparing a single dish changes over each mile. Knowing that I have spent a few formative years in Hyderabad, most of my cooking is reminiscent of the royal Mughlai cuisine the city is so famous for. I have grown up eating haleem, biryani, scented pilafs, mutton stews and rich puddings and the food I cook are absorbed from my rich cultural inheritances.
I was thinking of the years I spent with parents lately, and that was the point in time when I had the best food. Of all the dishes that I regularly make on several occasions trying to replicate mom in the kitchen, one of them is Lukmi – crispy, samosa-like, deep fried savory snack that can be enjoyed at parties or regular dinners. It is also served in many Iftars if you are visiting a home of Hyderabadi in Ramadan and is very popular during the weddings in the city although it may look naive and a masquerading cousin to samosa. Every daawat (feast) may not be complete without a biryani but the appetizers play an important role too to build up your penchant for an upcoming fete. Think of kebabs, cutlets, spicy paneer or chicken 65 made in hyderabadi style, dahi vada (lentil dumplings in yogurt)….
Some of my favorite food memories from being a teen involve big plates of fried stuff with a cuppa tea without thinking of calories. Lukhmi is traditionally deep-fried but this time around I baked them to avoid the guilt of excess oil and naughtiness. And how surprised I was with the results! It had the beautiful crisp and a juicy filling of spicy meat mixture remained just right like it would if fried in cupfuls of oil. I love dishes that can be prepared a day in advance and luckily lukhmi falls in that category. It’s amazing that the filling can be made a day before if you have to run other errands on the day of the gathering to make life easier; however it is important that the dough is made fresh to keep the lukhmis as crisp as possible.
I made these Lukhmis using Grand Mills flour that is rich in Iron and Folic Acid. As the name says it the flour is fabulous for baking and literally for just about anything.
If you make this recipe, kindly share your photos and feedback with the #thoughtsoverchai on Instagram and Facebook. I’d love to see your creations!
Hyderabadi Lukhmi
- Servings: 12 pieces
- Difficulty: Medium
Ingredients:
For the dough:
- Grand Mills All Purpose Flour – 1 1/2 cup
- Semolina – 4 tbsps
- Salt
- Yogurt – 1/4 cup
- Ghee {clarified butter} – 1 tbsp
For the filling:
- Minced lamb meat – 500 gms
- Onion – 1, finely sliced
- Fresh ginger garlic paste – 2 tbsp
- Red chilli powder – 1 tbsp
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Salt
- Coriander leaves – 2 tbsp, chopped
- Oil – 2 tsp
Method :
For the filling: First start by prepare the meat filling as it takes time to cool. Wash and drain the minced meat of all excess water. Heat oil in a cooking pot and add onions and ginger garlic paste. Saute till it turns translucent. Add the spices and saute for another few minutes. Add minced meat and fry for 3-4 minutes on high flame. Reduce the flame to medium and cover until the meat is fully cooked. Remove from flame and add chopped coriander. Set aside to cool.
For the dough: In a deep mixing bowl add flour, semolina and salt. Make a well in the center and add ghee and yogurt. Knead into a soft dough combining all the ingredients. Add water if required. Cover with a damp tea towel and set aside for 30 minutes to 1 hour.
For Lukhmi : Divide the dough into 4 equal sized balls. Pick one at a time and roll into a thin circle, dusting with flour. Taking a round cookie cutter, cut the circles and gather the excess dough to use later. In each circle, place the meat filling on one side and overlap with the other (making a semi circle). Seal with a fork. Repeat the process with rest of the dough. Pre heat oven to 180 degrees C and line the baking pan with parchment paper. Brush oil on the lukhmis or alternatively spray with a cooking spray. Bake for 20 – 25 minutes in the middle rack until they turn golden brown. Serve hot with chutney or your fav dip. Lukhmis can also be deep-fried by heating oil in a deep pan.
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Disclosure : I am commissioned by Grand Mills to try their products and share my views. Regardless, I will only recommend those products I personally use and believe in. As always, above story and opinion remain my own.
