Hyderabadi Lukhmi recipe


  • Flour – 500gm
  • Salt – 1/2tsp
  • Ginger juice – 1tsp
  • Garlic juice – 1tsp
  • Ghee – 3tbs Milk – 1cup
  • For the Mince :
  • Minced chicken – 500gm
  • Ginger-garlic paste – 1tbs
  • Minced onion – 2nos (large)
  • Ghee – 2tbs
  • Coriander leaves – a handful Chopped
  • mint leaves – 1tsp
  • Groundnut oil – for frying
  • To be ground :
  • Green chillies – 6nos
  • Peppercorns – 5
  • Coriander seeds – 1tbs
  • Cumin seeds – 1/2tsp
  • Cinnamon – a small piece
  • Green cardamom – 4nos

Cooking Instructions

Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince with ginger-garlic paste and salt till done.

Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.

Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.

Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.

14 Mar 2011     3108 views     NON-Vegetarian       Bakeries > Biscuits

more recipes from Biscuits