Luqmi/Lukhmi | How to make Luqmi/Lukhmi

By Lubna Karim  |  26th Jan 2016  |  
4 from 1 review Rate It!
  • Photo of Luqmi/Lukhmi by Lubna Karim at BetterButter
Luqmi/Lukhmiby Lubna Karim
  • Prep Time


  • Cook Time


  • Serves





About Luqmi/Lukhmi Recipe

Luqmi is a typical odd shaped samosa…mostly served as starter in typical Hyderabad weddings. The filling is made with minced lamb meat with very handy and minimal ingredients. The outer cover is made by combining all purpose flour, whole wheat flour and semolina. The filling has got everything that Indian taste buds crave for…it is simple, spicy, tangy and yummy. The outer cover is crisp, soft and chewy.


Ingredients to make Luqmi/Lukhmi

  • ¼ kg. Qeema/Kheema/Minced Lamb meat
  • 1 onion, finely sliced
  • ½ tbsp. ginger-Garlic Paste
  • 1 tbsp. Red Chili powder
  • ¼ tbsp. turmeric powder
  • 2 tbsp. lemon Juice
  • 1 Green chili, finely chopped
  • 2 tbsp. coriander leaves, finely chopped
  • For Luqmi:
  • salt
  • + ½ cup for Dusting
  • 1 tbsp. Whole wheat flour
  • 3 tbsp. Fine semolina
  • 1 cup All-purpose Flour/maida
  • 1 tbsp. Vegetable oil
  • oil and Water as needed
  • salt

How to make Luqmi/Lukhmi

  1. Preparation of filling:
  2. Mix qeema with ginger-garlic paste, red chili powder, turmeric powder and salt. Leave for ½ hour covering with cling.
  3. Heat oil in a heavy bottom cooking vessel and fry onions till translucent. Now add the above marinated qeema and fry for 3-4 minutes on medium flame.
  4. Preparation of outer crust:
  5. In a mixing bowl, add maida, whole wheat flour, semolina, salt and oil. Combine slowly by adding water. Knead until you get a soft ball.
  6. Cover with cling and leave for 30 minutes. Knead for another 2-3 times until you get very soft dough.
  7. Pinch a lemon size ball from the dough and roll into thin circle by dusting with flour.
  8. Now using sharp kitchen knife make 2-3 cuts (as shown in the picture above) and start to add filling. Grease the corner of the luqmi by wetting your fore finger. Press the edges of the luqmi with your fingers to ensure it is tightly sealed
  9. Bring the ends together (as shown in the picture above). This gives you a nice triangle. You can alternatively cut the luqmi into squares too.
  10. Heat enough oil for deep frying in a heavy bottom cooking vessel and slowly drop down the luqmi’s one after the other.
  11. Fry till golden brown on both the sides and take out on wire mesh strainer. Serve hot.

My Tip:

Alternatively you can crimp the edges of luqmi with fork. You can even knead the dough with luke warm milk. You can even make the minced meat filling ahead and store in the freezer in a zip lock bag. Just thaw it before you start to make luqmi.

Reviews for Luqmi/Lukhmi (1)

Nihar Sulthana4 years ago