Hyderabad is also popular for its Biryani and Khubani ka Meetha. Along with that, there are loads of other popular Muslim dishes that are very popular in Hyderabad but probably not that popular outside Hyderabad. One of those dishes is Lukhmi. It is a typical rectangle/square samosa kind, which has a filling of mince meat or Chicken. Its regarded as savory or starter of the cuisine of Hyderabad. It is a local variation of samosa.
I though have never visited Hyderabad, but I do want to visit it one day. 2 simple reason to it, one of course is Hyderabadi cuisine and second is the Falaknuma Palace that simply became more popular after my favorite Bollywood actor’s sister got married there…LOLzzz. I know sounds crazy, but speaking my heart out is what I do on my blog and it is what it is. So, going through popular Hyderabadi cuisine is when I came across Lukhmi and that’s when I decided to make it. My boys who are big fans of Samosas, I was kind of unsure if they’d enjoy Lukhmi. Honestly, since none of us had ever tried it before, I wasn’t even sure how it will turn out to be. But, to my amazement, not only did they love it, they went a step further by asking me to make this more than samosas, which honestly is a shock to me because my kids can kill for my chicken samosas…Okay!! May be not kill, but definitely injure someone enough if anyone dares to even look at their samosa, forget eating…LOLzzz.
Hyderabadi cuisine has a variety of scrumptious snacks, and Lukhmi, the flaky savory stuffed with spicy minced meat/chicken is definitely one of them. A popular starter at Hyderabadi marriages, this dish also works well for a quick pair for teatime with family or friends. The name lukhmi originates from the word luqma, which means a small bite in Urdu. Unlike the samosa, lukhmi is usually a flat square/Rectangle shaped flour parcel with a flaky and crisp upper crust and stuffed with beef, chicken or mutton-based filling. You have the snack in other shapes like triangles in some cafes and a vegetarian version mostly with potato filling is also available.
It is usually served with chopped onions and green chilies or chutney. To prepare lukhmi, all purpose flour/ Maida is kneaded with milk, butter and a little water. The mince or vegetarian filling is cooked separately, with turmeric, onions, ginger, garlic and spices. After resting, the dough is rolled out into a huge rectangular roti. More butter is added in between rolling the Roti and refrigerating it for 20 minutes or a little more. This process is repeated 3-4 times in order to create more flakes or layers to the Lukhmi. After the final process, the Roti is cut to multiple squares. Finally, these multiple small squares each housing a filling pocket forming a Lukhmi.
The edges are closed by pressing them often with a fork, and the stuffed parcel is deep fried in oil. As the color of the patty changes to golden while frying, the lukhmi is ready for consumption. The snack had lost some of its popularity over several decades, as many places in the old city stopped serving it. However, it has made a comeback of sorts in the last few years with an increased interest in lost Hyderabadi recipes.
I really enjoyed making these beautiful and scrumptious pockets of goodness and these are now a family favorite for me. I hope you like them too. If you need help with variations, please feel free to ask. Enjoy!!!