Learn how to make Ramadan special Hyderabadi Lukhmi at home with Chef Varun on Get Curried.In Ramadan Learn how to make If-tar Special Hyderabadi Lukhmi. Lukhmi derived from the Urdu word Luqmi, means a small bite. Its a 3*3 inch square, hot snack, served with a salad and chutney side. The first divine bite sinks your teeth into the crisp and fluffy layered delight! The stuffing is marinated, spicy minced goat/ lamb meat with onions and other ingredients.Lukhmi is a typical savoury starter from the cuisines of Hyderabad, made with boiled potato and some spices. Lukhmi is a typical odd-shaped samosa, mostly served as a starter in typical Hyderabadi weddings. The filling is made with minced lamb meat and other minimal ingredients. The outside is made by combining all-purpose Refined Flour. The filling has everything that Indian taste buds crave- simple, spicy, tangy. The outside is crisp, soft and chewy. We relished these hot lukhmi with sliced onions, tomatoes and lemon wedges along with dates and refreshing sharbat-e-roohafza.Its Ramzan special recipe, perfect for the devotee after the evening prayer. Hyderabadi Lukhmi server as If-tar recipe.Hyderabadi Lukhmi Ingredients:1 cup Refined Flour1 tbsp ButterSalt1/4 cup WaterFor Filling (Kheema Mixture)1 tbsp Oil1/2 cup Onions (chopped)1 Green Chilli (chopped)1 tbsp Ginger-Garlic Paste1/2 cup Minced Meat1 tsp Red Chilli Powder1 tsp Coriander Powder1 tsp Cumin Powder1/2 tsp Garam Masala PowderCoriander Leaves1 tsp Lemon Juice2 tbsp Butter1/4 cup Refined FlourMethod: Let's start with making the pastry, for which add Refined Flour with Butter, Salt, mix them all and then add Water. Now kneed this to a medium dough (as shown in the video), then cover the dough for 15 minutes. In the meantime, let's start making the filling for which heat up the Oil in Oak with Onions (chopped) and saute the same for a few moments. Now add Green Chilli (chopped), Ginger-Garlic Paste, Minced Meat, Red Chilli Powder, Coriander Powder, Cumin Powder, and Garam Masala Powder. Mix them all properly and then add Salt, Coriander Leaves, Lemon Juice. Now cook it for 15 minutes with closed lid. Now roll the dough into a square shape and add Butter and apply all over the dough, then sprinkle Refined Flour. now envelope the dough and freeze it for 15 minutes. After 15 minutes repeat the same with the dough apply the butter & refined flour as did before and freeze it again in the refrigerator. Now Divide the dough into equal portions into squares by 3 inches by 3 inches (as shown in the video).Now fill in the square-shaped dough with Tea Spoon Kheema Mixture, use cold water to seal the lukhmi dough with the filling. Use a fork to make the design on the edges which helps to hold it together also. Do the same with the rest of the Lukhmi's. It will advisable to freeze them one last time for 10 minutes before frying. Finally, fry them in hot Oil and once done, your Hyderabadi Lukhmi is ready to serve.#HyderabadiLukhmi #IftarRecipe #ICL #GetCurried #SRH #HyderabadiRecipe Host: Varun InamdarCopyrights: REPLhttps://www.facebook.com/GetCurriedhttps://twitter.com/Get_Curriedhttps://instagram.com/getcurriedWhat Is Lukhmi?Lukhmi ( ) is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. It is a local variation of samosa. The snack's authentic preparation includes stuffing with mutton-mince kheema (ground meat). It is a non-vegetarian derivative of the samosa although, unlike the latter, the lukhmi is shaped into a flat square patty. The word comes from loqma or morsel.
