Recipe of LUKMI HYDERABADI

Lukhmi Hyderabadi

                            Lukhmi
Lukhmi is a typical savoury starter of the cuisine of Hyderabad, made with boiled potato and some spices

Main ingredients Mince meat, flour, yogurt

Lukhmi in Urdu is a typical mince savoury or starter of the cuisine of Hyderabad; the snack's authentic preparation includes stuffing with mutton-mince called Kheema. It is a non-vegetarian derivative of Samosa; it is also shaped into a flat square patty, but the fillings can be different. Unlike the samosa, the lukhmi is not of a triangular shape.
The word Lukmi comes from Loqma which means or morsel. Also called the Breakfast Bread of Hyderabad, “LUKMI HYDERABADI”and is served in mainly at Hyderabadi marriage ceremonies or may be sometimes at the breakfast table
 The main Ingredients are Mince meat (Kheema), Flour and Yogurt.

Every Irani Restaurant will also sell Lukhmis

Prparation of samosas

Recipe of LUKMI HYDERABADI, Vegetarian

Ingredient Name                 Quantity

All purpose flour                  250gm

Wheat flour                          60 gm

Salt                                        to taste

Oil                                         as required

Onions , (finely chopped)    100gm

Ginger garlic paste              25 gm

Turmeric                               Pinch

Green chilli                           3-4no.

Mint                                      Small or half bunch

Coriander                             1or half bunch

Chilli powder                       25 gm

Coriander powder               25 gm

Cumin powder                     25 gm

Potato (boiled)                     250 Grams

lemon juice                           1 tbs

For the Mince
Minced mutton- 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
mint leaves - 1tsp
Oil - for frying

Ingredients to be ground :
Peppercorns – 5
Green cardamom - 4nos
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green chillies – 5nos         

Method for Preparation:

1.    Take a bowl and add all purpose flour, wheat flour, salt, oil make into dough by using buttermilk and keep it aside for at least 2 hrs before you are about to make/fry samosas

2.    For the stuffing heat oil in a pan add finely chopped onions, sauté it for a minute add ginger garlic paste, turmeric, chopped green chilli, chopped mint and coriander, chilli powder, coriander powder, cumin powder, boiled potato pieces, lemon juice mix it well, let it cool down.

3.    Divide the dough into equal portions and roll it like a puri. Cut the puri into 2 half’s shape it like a funnel and stuff the potato mixture in each half and seal them by applying water of a thin paste of dough into equal portions and roll it like a puri, but instead roll it out into small squares or triangles

4.    OR divide the dough into small square or triangles and put the stuffing and paste it same as samosas, however lukhmis do not have much stuffing as the patty is more like a thick layered puri with very little stuffing unlike samosa

5.     Deep fry them in hot oil till they get a nice color. Serve hot with accompaniments, like any chutney or sauce.

Method of Preparation of Kheema:

1. Grind all the ingredients to be ground to a fine paste and keep aside.

2. Boil the mince with ginger-garlic paste and salt till done.

3. Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes.

4. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.

5. Use it for the Non-vegetarian lukhmis same instead of the vegetarian recipe

    

Preparation of kheema lukhmis

Lukhmi with chutney

Lukhmi with irani chai