Authentic Deccani Lukhmi with Warm Mint Chutney
Crispy, flaky square pastries filled with spiced minced meat, offering a quintessential taste of royal Hyderabad. These decadent handheld treats are best enjoyed hot with a vibrant, zesty herb dip.
65min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Mix flour, melted ghee, and salt in a bowl. Gradually add cold water to knead a stiff, smooth dough. Cover and let it rest for 30 minutes.
2
Heat a tablespoon of oil in a pan and sauté the chopped onions until translucent.
3
Add ginger-garlic paste and green chili paste, cooking until the raw aroma disappears.
4
Add the minced meat, turmeric powder, red chili powder, and salt. Cook until the meat is fully browned and dry.
5
Stir in garam masala, chopped mint, and cilantro. Remove from heat and let the filling cool completely.
6
Roll out the rested dough into a large thin sheet, then cut it into even squares.
7
Place a spoonful of the meat filling in the center of each square, fold into triangles or rectangles, and seal the edges tightly.
8
Heat oil in a deep kadhai over medium-low flame and fry the pastries in batches until golden brown and crispy.
9
Serve hot alongside a freshly prepared, tangy mint and coriander chutney.
Ingredients
2 cups all-purpose flour
3 tablespoons melted ghee
A pinch of salt
Cold water as needed for dough
250 grams finely minced lamb or beef
1 tablespoon ginger-garlic paste
1 teaspoon green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 cup finely chopped onions
1/4 cup chopped fresh mint and cilantro
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.