Hyderabadi Lukhmi
A samosa variation from the Land of Nizams, Hyderabad
Servings Prep Time
12people 5minutes
Cook Time
30minutes
Servings Prep Time
12people 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Wash and clean the Chicken Breast.
  2. Mince then to a kheema.
  3. Add Olive Oil to a pan, followed by Fennel seeds and cumin seeds. Once they splutter, add Green chilies.
  4. Add Onions and cook till they ae transparent.
  5. Add the Chicken Kheema.
  6. Add Ginger Garlic Paste. Mix well. If its too dry, add 1/2 cup of water.
  7. Add salt, Red chili powder, Turmeric Powder and Cumin Powder.
  8. Add fennel seed powder and mix.
  9. Add Red chili flakes and Lemon juice.
  10. Add some coriander leaves and make sure you mix well.
  11. Whether you make your Lukhmi pastry fresh or use a frozen one, you have to make sure you see these layers before you add the filling. Please visit for the dough recipe https://haalasdastarkhaan.com/blog/hyderbadi-lukhmi-dough/
  12. Add the filling. Put a little water around.
  13. Fold it. The water will make it stick. just push around with a fork to seal it well.
  14. Heat Oil to fry and add the Lukhmi.
  15. The layers will show much better as they fry.
  16. Fry till they are golden brown in color.
  17. Take them out on a paper towel.
  18. Serve hot with chutney or sauce.