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With festivals around the corner and the desire to make them special, the best way to do that is through an elaborate spread of food. While the known spread involves Biryani, Sharbat, Methai, Mutton curry, Chicken Curry, and Chicken Roast. There are snacks that are made with equal gusto during and for the festivals. One such snack that is relished the most during Ramadan is the Hyderabadi Kheema Lukhmi. The crisp biscuit covering filled with spicy minced mutton makes for a great snack not only for a festival but for day-to-day life too. A bit of a task to prepare the Lukhmi but it is all worth it.
The Many Layers Of Lukhmi To Unearth
The word Lukhmi is derived from the Urdu word Luqmi, which means a small bite. Hence these snacks make for the best Lukhmi for they can be relished in one bite owing to their size. For thousands of years, the whole idea of a patty was infused into the liking of regional taste and the invention of minced meat Lukhmi was born.
Since the making of Kheema was already a famous process, slowly some genius chefs decided to replace the usual filling of potato in Samosa with Kheema. At the same time, the introduction of Patty which came with the same filling as Samosa was taken into a new stride, and potato filling was replaced with Kheema.
Ingredients:
• 1 cup Refined Flour
• 1 tbsp Butter
• Salt
• ¼ cup Water
For Kheema Mixture
• 1 tbsp Oil
• ½ cup chopped Onions
• 1 chopped Green Chillies
• 1 tbsp Ginger-Garlic Paste
• ½ cup Minced Meat
• 1 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder
• ½ tsp Garam Masala Powder
• A handful of Coriander Leaves
• 1 tsp Lemon Juice
• 2 tbsp Butter
• ¼ cup Refined Flour
Method:
• Begin by making the pastry. In a bowl add refined flour, butter, and salt. Mix them all and then add water and knead the dough into a soft texture. Cover and keep aside for 15 minutes
• Meanwhile, over medium heat place a pan and pour oil. To this add chopped onions and sauté until they become translucent. To this add green chilli, ginger-garlic paste, minced meat, red chilli powder, coriander powder, cumin powder, and garam masala powder. Mix them all and then add salt, coriander leaves, and lemon juice. Mix again, cover, and cook for 15 minutes
• In the meantime, roll the dough into a square shape and apply butter all over it. Then sprinkle refined flour and now envelope the dough. Freeze the dough for 15 minutes and then repeat the same process of applying the butter and refined flour. And then freeze it again. Now cut the dough into equal portions of squares
• Start filling the square-shaped dough with kheema mixture. Apply cold water to the sides and edges to seal the dough. Using a fork, make the design on the sealed edges. Now freeze the folded filled dough for at least 10 minutes
• Over medium heat, place a pan and pour oil for deep frying. Fry them until they change colour to a golden brown. Serve!
These Hyderabadi Kheema Lukhmi are a bit of a taskmaster but they are the best in taste when prepared at home. Be it a festival or not, there can be no set time for enjoying these fluffy crisp savoury pastries. One can adjust the spiciness of the filling to make it appealing to the taste buds, but there can’t be saying no to these heavenly bites.
