Name: Lukhmi -Hyderabadi Speciality. recipe by Insiya Kagalwala at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: Apf 3 cups(I used qhole wheat flour; Salt a pinch; Sugar 1/2 tsp; Yogurt 2 Tbsp; Warm water; Ingridents for The Filling; Mutton mince(kheema) 1/2 kg; onion 1 big; Dry masala pwdr(red chilli,coriander,zeera,garam masala,salt); Hand full of chopped coriander leaves,mint leaves; 2 to 3 finely chopped green chillies

Ingredients Serving: 8

Apf 3 cups(I used qhole wheat flour
Salt a pinch
Sugar 1/2 tsp
Yogurt 2 Tbsp
Warm water
Ingridents for The Filling
Mutton mince(kheema) 1/2 kg
onion 1 big
Dry masala pwdr(red chilli,coriander,zeera,garam masala,salt)
Hand full of chopped coriander leaves,mint leaves
2 to 3 finely chopped green chillies

Instructions

Take the flour add salt, sugar ,oil, yogurt and knead the dough with warm water.Make a soft dough.
Take oil fry chopped onions fry till golden brown
Add ginger garlic paste and all the dry masala powders
Add kheema and saute
Add coriander and mint leaves & chillies and cook the kheema well
(Do not add any water)
It should be dry kheema For the lukhmis
Take the dough and divide the dough in 6 balls.Further divide the dough into 4.Make small chapati and put the filling. And apply water and stick the edges
Ideally the lukhmi is square.Make a square chapati and fill the filling in it and seal the edges with water.I made them triangles
Fry the lukhmis in oil till golden brown
Can even bake them at 180 degrees for 15 mins applying oil on both the sides and turning half way.
But frying enhances the taste and flovours

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