Ramzan Special Hyderabadi Lukhmi – Hyderabadi Kheema Lukhmi – How To Make Lukhmi Recipe – Varun
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Learn how to make Ramadan special Hyderabadi Lukhmi at home with Chef Varun on Get Curried.
In the Ramadan Learn how to make If-tar Special Hyderabadi Lukhmi. ‘Lukhmi’ derived from an Urdu word ‘Luqmi’, means a small bite. It’s 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 savory 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.
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1 cup Refined Flour
1 tbsp Butter
1/4 cup Water
For Filling (Kheema Mixture)
1 tbsp Oil
1/2 cup Onions (chopped)
1 Green Chilli (chopped)
1 tbsp Ginger-Garlic Paste
1/2 cup Minced Meat
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1 tsp Lemon Juice
2 tbsp Butter
1/4 cup Refined Flour
Method: 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.
Host: Varun Inamdar
Director: Prajish Prabhakaran
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde
Editor: Ravi Varma
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