Authentic Hyderabadi Lukhmi Recipe

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Let's face it. There are some things that are only good when they are Hyderabadi.

So, the other day, my dear friend drops by with spicy news about the latest Indian currency notes, Donald Trump, air pollution, and how all of this just might be the result of what some great astrologer prophesied come true. The last part may have been discussed over a tall glass of wine but don't you agree that many a truth have been uncovered that way?

After this said long night, we somehow got it into our heads that we hadn't cooked together in a while. And so, it came to be that we decided to make some authentic Hyderabadi Lukhmi.

Hyderabadi Lukhmi

While this bustling Indian city of activity boasts of an accomplished IT industry and a global perspective in food and culture, deep in its traffic-clogged veins called roads beats the heart of a laidback culture that loves its gold and pearls as much as it loves its Nizami heritage. Though bursting at the seams with a tumultuous history of kings and diamond mines chock full of conspiracy theories, this lazy city knows how to really appreciate its food like no other!

So, what is lukhmi? If you know what a samosa is, then imagine a meaty version of that and it's called 'Lukhmi' (pronounced loo-kh-mee). It's typically made from beef or mutton and is flavorful and consumed super hot. These mince pies don't usually need an accompaniment but many have it with some coriander chutney or ketchup.

If you saw us rolling out the dough and trying to be good children about sticking to her mother's instructions, you would be shaking your head at us right now. Though the filling came out perfect, our attempts at not trying to roll out the shape of every continent on earth in dough-form was lost. And so, no two lukhmis look the same but they all taste FANTABULOUS!

We baked some and fried the rest to see if there was a difference. There wasn't and so I put in both the options in the recipe.

Have fun with this one. Find a friend and a bottle of wine (a good friend too) and spend an afternoon making something for loved ones by loved ones.

Hyderabadi Lukhmi

Hyderabadi Lukhmi


Prep time: 30 minutes Cook time: 30 minutes Total time: 90 minutes


Perfect for: Halal Category: Appetizer Yield: Makes 20 oddly-shaped Lukhmis Serving size: 2 Lukhmis

Nutrition Information

Calories per serving: 308 cal


1 cup Refined All-Purpose Flour
50 ml room temperature Water
50 ml Vegetable Oil
1/2 teaspoon Salt
1 kg Beef or Mutton, minced
2 tablespoons of Vegetable Oil
2 tablespoons of Ginger-Garlic paste
2 medium-sized Onions, chopped
1 bunch Spring Onions, chopped
2 bunches Fenugreek Leaves
1/2 bunch of Coriander Leaves, chopped
1/2 bunch of Dill, chopped
5-6 Green Chilies, chopped
1-2 teaspoons of Pepper 1/2 teaspoon of Turmeric Powder
1/4 bunch of Mint Leaves, chopped
3 teaspoons of Salt
1/2 cup of Vegetable Oil for frying (Optional)


1. In a large bowl, start by measuring out some flour and make a well in the center.

2. Pour the water, oil, and salt into the center of the well and with your fingers fold in the surrounding flour into the well. Knead the dough for about 5 whole minutes until the dough pulls back from the counter and holds its own shape. Roll it into a ball and keep aside in a covered bowl.

3. While the dough is relaxing, prepare your beef or mutton filling. In a large pan, heat some vegetable oil and fry some ginger-garlic paste.

4. Add your chopped onions and keep stirring for about a minute or two until the onions don't run water anymore.

5. To this, add the fenugreek leaves, coriander leaves, dill, green chillies, and mint leaves and let it cook for another minute while constantly stirring the pan to avoid the leaves from sticking to the bottom and going bitter.

6. Now, add in the beef or mutton, turmeric powder, salt, and pepper, and mix well.

7. Put a lid on the pan and let it cook for about 5 minutes, giving it an occasional stir every minute or so.

8. Switch off the flame and let it cool to room temperature. Depending on the weather, it can take anywhere from 30 minutes to an hour.

9. You could also fast-forward the process by straining some of cooked beef or mutton so that the filling isn't juicy or watery. It'll be faster to cool and will get the filling ready for the next step.

10. Knead your rolled dough ball into a long tube of dough that's evened out for measuring. With a knife, cut the tube of dough into 10 equally sized pieces. Each piece of dough will roll into a sheet for two pieces of lukhmi.

11. If you are planning to fry your lukhmi, heat up a wok with half a cup of vegetable oil while you're rolling the dough out. If you're planning to bake them, on the other hand, preheat your convection oven to 200 degrees celsius and grease a large pan.

12. With a rolling pin, roll each piece of dough into a circular shape with a width of about 1mm. If you think that's too thin, it's not. The oil will help you out. Also, you could use a few drops of oil on the counter to help while rolling it out.

13. Once you have a round-shaped thin sheet of dough, with a pizza cutter, cut it in half. Hold the edge of one semi-circle in one hand and the other with your other hand and connect the two to make a cone. Gently pinch the connected edges.

14. Now, fill this cone with beef or mutton filling and once again, gently pinch the sides until the filling is completely closed in. If it looks like your dough is a bit too dry to remain closed while frying, dip your fingers into a bowl of cold water and pinch the sides.

15. Now that your oil has heated up (if you're planning to fry it over a flame, that is), place the filled lukhmi on a slotted spatula and gently dip it into the hot oil. If you're not sure if the oil is hot enough, put the handle of a wooden spatula all the way down to the bottom of the wok or pan. If it's bubbling, it's ready.

16. Stir frequently as you move around the lukhmi in the wok until it's golden in color. Drain it onto a plate lined with paper towels.

17. If you're doing the baking method, however, place your filled lukhmis about an inch apart on the greased pan and cook in the oven for about 20 minutes or until it turns golden.

18. Meant to be had with some hot chai or when you want to hog on some good hot food.

19. Yenjai!


Ray, out! Peace!