Hyderbadi Lukhmi Dough
A variation of Samosa from the land of Nizams, Hyderabad
Cuisine
Indian
,
Mughlai
Servings
Prep Time
12
people
30
minutes
Passive Time
4
hours
Servings
Prep Time
12
people
30
minutes
Passive Time
4
hours
Ingredients
4
cups
All purpose Flour
1/2
tsp
Salt
1/2
tsp
cardamom powder
1
tbsp
Ghee / Oil
warm
1.5
cups
milk
Room Temperature
3
tbsp
Water
Only if the dough looks very dry
6-8
tbsp
unsalted butter
You can also use Oil. But, butter creates more flakes.
Instructions
Add salt and cardamom powder to the All Purpose flour.
Add Ghee and mix well. Add Milk and make a soft dough.
Cover and refrigerate for an hour.
Divide the dough into two. Work with one half at a time.
Roll it out.
Spread Butter.
Fold one side and bring it to the middle and then fold the other side and bring it on top of the first fold.
Cover with cellophane and refrigerate for 45 mins to an hour. Repeat the step 5-8, two more times.
Finally roll and cut in big size rectangles.
Finally cut them to squares.
You should be able to see the layers. You can freeze them for 3 months. Just make sure you line them with Parchment paper.
Visit for the recipe for filling and complete recipe for Lukhmi. https://haalasdastarkhaan.com/blog/hyderabadi-lukhmi/