Lukhmi -Hyderabadi Speciality. | How to make Lukhmi -Hyderabadi Speciality.

By Insiya Kagalwala  |  25th Feb 2017  |  
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Lukhmi -Hyderabadi Insiya Kagalwala
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About Lukhmi -Hyderabadi Speciality. Recipe

This is a famous Hyderabadi Snack eaten By the Nizams.

Lukhmi -Hyderabadi Speciality. is a delicious dish which is enjoyed by the people of every age group. The recipe by Insiya Kagalwala teaches how to make Lukhmi -Hyderabadi Speciality. step by step in detail. This makes it easy to cook Lukhmi -Hyderabadi Speciality. in your kitchen at home. This recipe can be served to 8 people. You can find this dish at most restaurants and you can also prepare Lukhmi -Hyderabadi Speciality. at home. This amazing and mouthwatering Lukhmi -Hyderabadi Speciality. takes 30 minutes for the preparation and 10 minutes for cooking. The aroma of this Lukhmi -Hyderabadi Speciality. is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Lukhmi -Hyderabadi Speciality. is a good option for you. The flavour of Lukhmi -Hyderabadi Speciality. is palatable and you will enjoy each and every bite of this. Try this Lukhmi -Hyderabadi Speciality. and impress your family and friends.

Lukhmi -Hyderabadi Speciality.

Ingredients to make Lukhmi -Hyderabadi Speciality.

  • 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

How to make Lukhmi -Hyderabadi Speciality.

  1. Take the flour add salt, sugar ,oil, yogurt and knead the dough with warm water.Make a soft dough.
  2. Take oil fry chopped onions fry till golden brown
  3. Add ginger garlic paste and all the dry masala powders
  4. Add kheema and saute
  5. Add coriander and mint leaves & chillies and cook the kheema well
  6. (Do not add any water)
  7. It should be dry kheema For the lukhmis
  8. 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
  9. 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
  10. Fry the lukhmis in oil till golden brown
  11. Can even bake them at 180 degrees for 15 mins applying oil on both the sides and turning half way.
  12. But frying enhances the taste and flovours

My Tip:

Add a pinch of baking soda to the dough and the lukhmis will turn fluffy. Add 2 tbsp yougurt to the kheema while sauteing and it gives a different flavour to the dish. Serve the lukhmis with onions and Til chutney

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