Lukhmis are slightly different than Samosas as the dough for Lukhmi includes a very special ingredient, namely Semolina (also known as ‘Rava’ or ‘Sooji’.) It adds a dimension of texture and flavor that is unique when compared to the traditional Samosa. Per my mom’s authentic recipe, the dough is kneaded with melted butter and warm milk. This allows for a perfect mixture, and when fried, it transforms into a mouth-watering delicacy. Crispy on the outside, with a slight sweetness from the Semolina, soft on the inside, and a layer of spiciness from the ‘Keema’ mixture that Lukhmis’ are traditionally stuffed with-each aspect of this recipe is nothing less than delish. That first bite will surely testify to this!
Hyderabadi Lukhmi – Meat Patties
Perfectly kneaded dough with Semolina, melted butter and warm milk, these traditional meat patties are nothing less than a mouth-watering delicacy. Stuffed with 'Keema' cooked in several spices and onions and then deep-fried to a beautiful golden color, that first bite will testify to the authenticity of this recipe!
Servings: 8
Ingredients
for 'Keema'
- 2 cups prepared Chicken Mince (or Beef) *please see previously posted recipe
for 'Lukhmi'
- 2 cups all-purpose flour 'Maida'
- 1/2 cup fine Semolina 'Rava' or 'Sooji'
- 1.5 sticks melted butter *sweet cream, unsalted
- 3/4-1 cup warm whole milk *or as needed for dough
- 1/4 tsp Kosher salt
- Canola oil *for deep frying
Instructions
for Kneading Lukhmi dough
- In a KitchenAid Stand Mixer, add the dry ingredients (flour, Semolina and salt) to the mixing bowl. With the dough attachment secured to the mixer and with the setting on low (4), slowly add the melted butter. Once butter is fully incorporated, gradually add the warm milk, a few tablespoons at a time until a soft dough ball is formed (takes approximately 8-10 minutes). Turn off mixer in between and knead dough with hands a few times as well.
- Once dough is properly kneaded, place dough ball in a glass bowl, cover with a wet paper towel and let dough rest (at room temperature) for two hours. Then knead dough again, now with your hands, for a few minutes. Put dough ball back in glass bowl, cover and continue to rest dough for an additional two hours.
- After a total of 4 hours, the dough is now ready to roll. Separate/cut dough ball into approximately 8-10 sections and with a rolling pin, roll each section (one at a time) into a small circle (5" x 5"). Dust with a sprinkle of all-purpose flour, as needed, when rolling. Place 1-1.5 tbsp of 'Keema' in circle and close and seal ends with a fork (forming a half moon-shaped patty).
- In a wok, heat enough Canola oil for deep frying on high. Once oil is hot, turn heat to medium and carefully place 4 patties at a time and deep fry for 8-10 minutes, turning frequently to allow for even cooking and a golden brown color. Remove fried patties onto a baking sheet lined with several paper towels (to absorb all excess oil), and let rest for 5-10 minutes.
- Place patties on a serving platter. Traditional Hyderabadi Lukhmis are now ready to serve. Enjoy! Nosh Farma'aiye!
Notes
*You can, of course, knead the dough with your hands (you do not need a Stand Mixer, but it does make it a lot easier!)
*My Chicken Mince/Chicken ‘Keema’ recipe is already posted on the blog.
* My Beef Keema recipe will be posted soon!