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Home / Recipes / Hyderabadi Luqmi Kababs

Photo of Hyderabadi Luqmi Kababs  by Zeenath Muhammad Amaanullah at BetterButter

Hyderabadi Luqmi Kababs

Zeenath Muhammad Amaanullah
20 minutes
Prep Time
18 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Hyderabadi Luqmi Kababs RECIPE

Quintessentially Hyderabadi. A most popular feature on the menu of almost all the important occasions like weddings and get togethers. The flaky melt in mouth luqmis have a mince mutton filling inside that is simply irresistible.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Hyderabadi
  • Stir fry
  • Frying
  • Sauteeing
  • Appetizers

Ingredients Serving: 6

  1. all purpose flour 3 cups (measuring cup)
  2. ghee 2 Tbsp
  3. Milk 1/2 a cup + water as needed to make a smooth dough.
  4. salt to taste
  5. Black seeds a tbsp (i added them, you can skip if you wish)
  6. oil for frying.
  7. For the mince mutton filling.
  8. Mutton mince 400gm
  9. Garam masala a tbsp
  10. ginger garlic paste a tbsp
  11. salt to taste
  12. Cubeb or kababchini powder a tsp (tailed pepper)
  13. Black pepper a tsp
  14. green chillies chopped finely 2
  15. coriander and mint leaves chopped a fistful
  16. oil a tbsp
  17. onions finely chopped 2


  1. Make a smooth dough with all the ingredients listed for the dough preparation.
  2. Keep aside for 20 mins.
  3. Meanwhile prepare the filling. For that
  4. Heat the oil, saute the onions until done.
  5. Add the masalas and the mince.
  6. Stir fry it on high flame for 3 mins and then reduce the flame and let it simmer for 5 mins.
  7. Keep it covered and garnish with the greens.
  8. Roll the luqmis now. Do it as shown. Roll a medium roti and cut it into a square.
  9. Like this. Divide into two.
  10. Put the filling as shown.
  11. Fold them like this and seal the edges with little water.
  12. Deep fry them now.
  13. Serve them hot with salad and any chutney of your choice. Usually it is eaten as it is or with deep fried kababs also which are made out of this mince only but deep fried as an extra accompaniment.

Reviews (1)  

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Akarshita prasad
Akarshita prasad   Dec-07-2016

it looks like a very authentic recipe!

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