Lukhmi
Bohri rectangular fried pastry — thin sheets of maida dough filled with spiced kheema (minced meat with onion, ginger, and Bohri spices), folded into square or rectangular parcels and deep-fried until crisp. The quintessential Bohri snack served at every gathering and the predecessor to the modern samosa.
Cuisines
Hyderabadi
Bohri
Best for
Snacks
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | all-purpose flour |
| 2 tablespoons | ghee |
| 1 teaspoon | salt |
| 1/2 cup | water |
| 200 grams | minced lamb |
| 1 small | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1/2 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | garam masala |
| 1/2 teaspoon | coriander powder |
| Salt | to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
| Oil | for frying |
Instructions
- 1 In a bowl, mix the all-purpose flour, ghee, and salt. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.
- 2 Heat a pan over medium heat and add the minced lamb. Cook until the lamb is browned and the moisture evaporates.
- 3 Add the chopped onion and ginger-garlic paste to the lamb. Sauté until the onions are translucent.
- 4 Stir in red chili powder, turmeric powder, garam masala, coriander powder, and salt. Cook for another 2 minutes.
- 5 Remove the pan from heat and mix in the fresh coriander leaves. Allow the mixture to cool completely.
- 6 Divide the dough into small balls. Roll each ball into a small circle, place a spoonful of the lamb mixture in the center, and fold into a semi-circle. Seal the edges by pressing them together.
- 7 Heat oil in a deep frying pan over medium heat. Fry the lukhmis until golden brown and crisp.
- 8 Drain on paper towels and serve hot.
Tips
Ensure the filling is completely cool before stuffing to prevent the dough from becoming soggy.