Hyderabadi Lukmi
Square-shaped savory pastries stuffed with spicy minced meat.
About this dish
Lukmi is the Deccani cousin of the samosa, uniquely square-shaped and featuring a flaky, pastry-like crust made with maida and ghee. Traditionally stuffed with a dry, spicy mutton mince (kheema), it is a quintessential starter at Hyderabadi celebrations and a popular evening snack in the Old City. The hallmark of a perfect Lukmi is its crisp, bubbly exterior and a moist, flavorful meat filling.
Ingredients
The Pastry Dough
- 250g All-purpose flour (Maida)
- 4 tbsp Ghee, melted and hot
- 1/2 tsp Salt
- 1/2 cup Chilled water (approximate)
The Mince Filling
- 250g Mutton mince (finely ground)
- 1 large Onion, finely minced
- 1 tbsp Ginger-garlic paste
- 2 Green chilies, finely chopped
- 1 tsp Garam masala
- 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- 1/2 cup Fresh mint and coriander, chopped
- 1 tbsp Lemon juice
For Frying
- 500ml Vegetable oil, for deep frying
Method
- 1
Make the Dough
Rub the hot ghee into the flour and salt using your fingertips until the mixture resembles breadcrumbs. Gradually add chilled water and knead into a stiff, smooth dough. Cover with a damp cloth and rest for 30 minutes; resting is vital for gluten relaxation.
- 2
Sauté the Aromatics
Heat 1 tablespoon of oil in a pan. Add the minced onions and sauté until translucent. Add ginger-garlic paste and green chilies, frying until the raw smell evaporates.
- 3
Cook the Mince
Add the mutton mince, turmeric, and salt. Cook on medium-high heat, breaking up any lumps with a spatula, until the meat changes color from pink to brown. Avoid adding water; the meat should cook in its own juices.
- 4
Spice and Dry
Add the red chili powder and garam masala. Continue to cook until all moisture has evaporated and the mince is completely dry. Stir in the lemon juice and fresh herbs, then spread on a plate to cool completely.
- 5
Roll the Pastry
Divide the rested dough into small balls. Roll each ball into a thin rectangle or square. The pastry should be thin enough to be translucent but strong enough to hold the meat.
- 6
Stuff and Seal
Place a tablespoon of the cooled filling in the center of the pastry. Fold the edges over to form a square packet. Seal the edges by pressing with a fork, creating a decorative and secure fringe.
- 7
Heat the Oil
Heat oil in a deep kadai. To test, drop a small piece of dough; it should sizzle and rise slowly. If it rises instantly, the oil is too hot, which will lead to a soft, bubbly (non-crisp) crust.
- 8
Deep Fry
Fry the lukmis in batches of 3 or 4. Maintain medium-low heat to ensure the pastry cooks through and becomes shatteringly crisp. Fry for 6-8 minutes until they reach a beautiful golden-brown hue.
- 9
Drain and Rest
Remove the lukmis using a slotted spoon and drain on a wire rack rather than paper towels to maintain maximum crispness. Let them sit for 2 minutes before serving to allow the internal steam to settle.
Notes & variations
- The filling must be completely dry; any moisture will make the pastry soggy from the inside.
- Vegetarian version can be made using a spiced potato and pea mash or soy granules.
- Uncooked, sealed lukmis can be frozen for up to 2 weeks; fry them directly from frozen.
- Always use chilled water for the dough to ensure a flakier texture.
Serve with
Slices of raw onion and a spicy mint-yogurt chutney.
Cook's note
The secret to the 'bubbly' texture is the 'moin' (rubbing hot ghee into the flour) and slow frying at a consistent medium-low temperature.