Lukhmi, Hyderabadi Veg Savoury Samosa recipe (2024)

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How to select plain flour, maida

1. Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
   
2. Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
3. The plain flour should be uniform in colour.
4. Avoid pale yellow-coloured flour.
5. It should also be free of worms and debris.
6. Also make sure that there is no evidence of moisture or lumps formation.
7. Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.

For the dough

1. For the dough, add 1/2 cupplain flour (maida)in a deep bowl.
   
2. Add 1 1/2 tbspmeltedghee. This adds flakiness to the lukmhi.
   
3. Mix well and rub the flour in between your palms till they crumble like bread-crumbs. This might take 1 to 2 minutes.
   
4. Add 1 tbspcurds (dahi).
   
5. Add saltto taste.
   
6. Add enough water gradually.
   
7. Knead into a soft dough.
   
8. Add 1 tspoil.
   
9. Knead again till smooth.
   
10. Cover the dough with a lid or a muslin cloth and keep aside for 15 minutes.
    

How to select potatoes

1. Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
   
2. Avoid potatoes with soft spots or blemishes and those with a greenish tint.
3. In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.
4. Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria.
5. In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.
6. Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.

How to mash potatoes

1. How to make mashed potatoes? This is what potatoes look like.
   
2. First wash the potatoes.
   
3. Place potatoes in a flat dish in a pressure cooker covered with water.
   
4. Pressure cook for 2 to 3 whistles.
   
5. This is what the potatoes look like.
   
6. Cool and peel the potatoes with your fingers.
   
7. Mash them using a potato masher or heavy fork. Ensure that there are no lumps to get desired smoothness.
   

How to make paneer, cottage cheese

1. To make paneer, rinse a deep non-stick pan with ¼ cup of water and quickly simmer it for 2-3 minutes. This will prevent milk from getting burnt as the water forms a protective layer between the pan and milk. This is generally done in stainless steel pans but, if you have an old non-stick pan it is advisable to make this extra effort so, that the milk does not burn.
   
2. Rotate the pan in a clockwise motion, so the water spreads evenly in the pan. Discard the water and pour 2 litres of full fat-milk. Full fat milk is highly recommended while making paneer as it yield more chenna after curdling resulting into a thick block of paneer.
   
3. Learn how to make paneer at home in detail.
   

For the stuffing

1. For the stuffing, heat 1 tbspoil in a deep non-stick pan.
   
2. Add 5 tbspboiled , peeled and mashed potatoes.
   
3. Add 1 tspginger-garlic (adrak-lehsun) paste.
   
4. Add 1/4 tspturmeric powder (haldi).
   
5. Add 1/2 tspchilli powder.
   
6. Add 1/4 tspgaram masala.
   
7. Add 1/2 tspcumin seeds (jeera) powder.
   
8. Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
   
9. Switch off the flame and add 5 tbspmashed paneer (cottage cheese).
   
10. Add some fresh herbs. First add 1/4 cupchopped mint leaves (phudina).
    
11. Also add 2 tbspchopped coriander (dhania).
    
12. Add 1 tspmustard (rai / sarson) oil.
    
13. Add saltto taste.
    
14. Mix very well. Keep aside.
    

How to make lukhmi

1. To make lukhmi Hyderabadi veg samosa recipe | veg lukhmi kabab | Hyderabadi savoury stuffed pastry, divide the stuffing into 10 equal portions and keep aside.
   
2. Divide the dough into 5 equal portions.
   
3. Roll a portion of the dough into 150 mm. (6”) diameter circle using a little plain flour for rolling.
   
4. Cut this circle in two equal parts with help of a knife.
   
5. Place one portion of the stuffing at one end on a halve and spread it evenly.
   
6. Fold it and seal it tightly using little water and press both the sides with help of fork. Sealing ensures that the stuffing will not spill out while deep frying. Repeat the same with the other halve.
   
7. Repeat steps 3 to 6 to make 8 more lukhmis.
8. Heat oilfor deep fryingin a deep non-stick pan.
   
9. Add 2 lukhmis at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
   
10. Repeat step 8 and 9 to deep-fry 8 more lukhmis.
11. Serve lukhmi Hyderabadi veg samosa recipe | veg lukhmi kabab | Hyderabadi savoury stuffed pastry immediately.
    

Tips for lukhmi Hyderabadi veg samosa

1. Remember to add melted ghee to the plain flour. This ensures it will mix well.
   
2. Also rub the ghee and flour well with both hands. The mixture shold resemble bread-crumbs. This might take 1 to 2 minutes.
   
3. Keep the dough covered, while rolling and frying so it doesn’t dry out.
   
4. Deep fry on a slow to medium flame only.
   
5. Serve immediately to enjoy its crispy and flaky texture.
   

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