Hyderabadi Lukhmi Kabab
Lukhmi is an exotic Hyderabadi delicacy, a royal cousin of the samosa.
2 cups plain flour (250 gm)
2 tbsp desi clarified butter, 2 tbsp yogurt, 1 tsp salt or to taste
300 gm chicken mince
½ tsp red chili powder, 1½ tsp salt or to taste
¼ tsp turmeric powder
1 tsp ginger garlic paste or ½” piece of ginger & 3-4 flakes of garlic – crushed to a paste
1 medium onion – chopped
¼ cup chopped coriander
1-2 green chilies – chopped
2 tsp lemon juice
- For the dough, mix all ingredients of the dough. Mix well with the fingers using a little water, if required to make the soft dough. Put the dough in a plastic bag and keep aside in the refrigerator for ½ an hour.
- For the filling, boil chicken mince in a pressure cooker with red chili powder, salt, turmeric powder ginger garlic paste and 1 cup of water. Give 2-3 whistles. Cook till mince get properly cooked. Remove from fire. Let the pressure drop and open the lid of the cooker. Keep aside.
- Heat 3 tbsp oil. Add the chopped onion, coriander and green chilies. Stir fry till onion turns golden. Then add the boiled mince along with the water. Cook till the water in the chicken mince dries up completely. Remove from fire, add lemon juice. Keep aside.
- To make Lukhmi: Divide the dough and the mince into 16 portions.
- Take each portion of the dough and roll it into a 5″ long approx. oval shape, as of a flat bread. Place 1 portion of the mince. Wet all the edges of the flatbread with a little water. Fold one side of the flatbread to the other side to cover the mince. Seal and press the edges with some water.
- Trim off the uneven sides with a sharp knife to make a rectangular-shaped Lukhmi. Repeat the process for the remaining ingredients.
- Heat oil. Deep fry the Lukhmis till golden brown. Serve hot with sauce.