Hyderabadi cuisine, renowned for its rich flavors and aromatic spices, boasts an array of delectable dishes. Among those, the Hyderabadi Lukhmi stands proud as a vital snack, embodying the essence of the city’s culinary background. This savory pastry, with its crisp outside and succulent filling, is a testimony to Hyderabad’s rich records and fusion of numerous culinary influences.
Hyderabadi Lukhmi Recipe:
Here’s a basic recipe for Lukhmi-
Ingredients to be used:
- 2 cups subtle flour (maida)
- 2 tablespoons ghee
- A pinch of salt
- Water (as required)
- 250 grams minced mutton (or fowl/veggies)
- 1 onion, finely chopped
- 2 inexperienced chilies, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon purple chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to flavor
- Fresh coriander leaves, chopped
- Oil for frying
Preparation:
- Dough Preparation: Combine the flour, ghee, and salt in a mixing bowl. Gradually add water and knead until the dough is easy and elastic. Cover with a humid fabric and allow it rest for 1/2-hour
- Filling Preparation: Heat oil in a pan and sauté the onions until golden brown. Add the inexperienced chilies and ginger-garlic paste, cooking till the raw scent disappears. Stir in the minced meat and cook dinner till it turns brown. Add the chili powder, turmeric powder, garam masala, and salt.
- Cook till the meat is gentle and the mixture is dry. Garnish with fresh coriander leaves and set aside to cool.
- Assembling the Lukhmi: Roll out the dough into a skinny sheet and reduce it into small squares. Place a spoonful of the filling in the center of every square. Fold the squares into triangles or rectangles, sealing the rims with a touch of water.
- Frying: Heat oil in a deep frying pan. Fry the Lukhmi portions until they are golden brown and crisp. Drain on paper towels to do away with excess oil.
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