Hyderabadi Lukhmi Meat Filled Pastry Square

Method

1. 1

   Make the filling: Heat 2 tbsp oil. Cook onion 8 minutes until golden. Add ginger and garlic paste — stir 2 minutes. Add minced mutton. Cook on high stirring continuously for 8 minutes until the keema is cooked through and completely dry — no liquid. Turn low. Add spice powders — stir 2 minutes. Add salt and coriander. Cool completely.

2. 2

   Make the pastry: Combine maida, oil and salt. Rub oil into flour until crumbly. Add water gradually to form a very stiff, smooth dough. Knead 5 minutes. Rest 20 minutes.

3. 3

   Roll large and thin: Roll the dough into a large, very thin sheet on a floured surface — about 2 mm thick. Thin pastry makes flakier lukhmi.

4. 4

   Cut into squares: Cut the rolled dough into 10 cm x 10 cm squares.

5. 5

   Fill each square: Place 1 tablespoon of keema filling in the centre of each square.

6. 6

   Fold into a square parcel: Fold one corner over the filling to meet the opposite corner — forming a triangle. Press the edges firmly to seal. Now fold the triangle to form a square shape. Seal all edges very firmly pressing with a fork for a decorative pattern.

7. 7

   Heat oil for frying: Heat oil on medium. Test: a piece of dough rises in 2 seconds.

8. 8

   Fry the lukhmi: Add 3 to 4 lukhmi at a time. Fry on medium heat for 3 to 4 minutes per side until deep golden. The thick pastry needs medium heat and time to cook through.

9. 9

   Drain on paper towels.

10. 10

    Serve with chutney and Irani chai.

11. 11

    Note: Lukhmi is specifically a Hyderabadi preparation — not found in the same form anywhere else in India. The square shape distinguishes it from the triangular samosa. It is always served at Hyderabadi weddings, Eid celebrations and iftar spreads alongside Irani chai. The Nampally and Charminar areas of Old Hyderabad have the oldest lukhmi vendors.