Lukhmi, Hyderabadi Veg Savoury Samosa
by Tarla Dalal
Lukhmi is a crisp and flaky version of samosa that is part of the local cuisine of Hyderabad.
While Hyderabadi style Lukhmi is usually non-vegetarian, here we have made a version with a spicy vegetarian filling comprising potatoes and paneer perked up with spice powders, pastes and herbs.
You can have this delicacy with tea, or serve it with breakfast. You can also try other savoury snacks like the Aloo Methi Tikki and the Banana Bhajiya .
Lukhmi, Hyderabadi Veg Savoury Samosa recipe - How to make Lukhmi, Hyderabadi Veg Savoury Samosa
Preparation Time: Cooking Time: Total Time:
Makes 10 lukhmis
For The Dough
1/2 cup plain flour (maida)
1 1/2 tbsp melted ghee
1 tbsp curds (dahi)
salt to taste
1 tsp oil
For The Stuffing
1 tbsp oil
5 tbsp boiled , peeled and mashed potatoes
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp garam masala
1/2 tsp cumin seeds (jeera) powder
5 tbsp mashed paneer (cottage cheese)
1/4 cup chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1 tsp mustard (rai / sarson) oil
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
Method
For the dough
For the stuffing
How to proceed
If you like lukhmi Hyderabadi veg samosa
How to select plain flour, maida
For the dough
How to select potatoes
How to mash potatoes
How to make paneer, cottage cheese
For the stuffing
How to make lukhmi
Tips for lukhmi Hyderabadi veg samosa
For the dough
- For the dough
- Combine the plain flour and ghee in a deep bowl, mix well , rub in between your palms till they crumble like bread-crumbs.
- Add the curd and salt and knead into a soft dough using enough water.
- Add the oil and knead again till smooth.
- Cover the dough with a lid and keep aside for 15 minutes.
For the stuffing
- For the stuffing
- Heat the oil in a deep non-stick pan, add the potatoes , ginger-garlic paste , turmeric powder,chilli powder, garam masala, cumin seeds powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Switch off the flame, add the paneer, mint, coriander, mustard oil and salt and mix very well. Keep aside.
How to proceed
- How to proceed
- Divide the stuffing into 10 equal portions and keep aside.
- Divide the dough into 5 equal portions.
- Roll a portion of the dough into 150 mm. (6”) diameter circle using a little plain flour for rolling.
- Cut this circle in two equal parts with help of a knife.
- Place one portion of the stuffing at one end and spread it evenly.
- Fold it and seal it tightly using little water and press both the sides with help of fork.
- Repeat steps 3 to 6 to make 9 more lukhmis.
- Heat the oil in a deep non-stick pan and deep-fry, 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.
- Repeat step 8 to deep-fry 8 more lukhmis.
- Serve immediately.
Lukhmi, Hyderabadi Veg Savoury Samosa recipe with step by step photos
If you like lukhmi Hyderabadi veg samosa
-
If you like lukhmi Hyderabadi veg samosa, then also try other Hyderabadi recipes like
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How to select plain flour, maida
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
- Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
- The plain flour should be uniform in colour.
- Avoid pale yellow-coloured flour.
- It should also be free of worms and debris.
- Also make sure that there is no evidence of moisture or lumps formation.
- 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
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For the dough, add 1/2 cup plain flour (maida) in a deep bowl.
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Add 1 1/2 tbsp melted ghee. This adds flakiness to the lukmhi.
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Mix well and rub the flour in between your palms till they crumble like bread-crumbs. This might take 1 to 2 minutes.
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Add 1 tbsp curds (dahi).
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Add salt to taste.
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Add enough water gradually.
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Knead into a soft dough.
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Add 1 tsp oil.
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Knead again till smooth.
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Cover the dough with a lid or a muslin cloth and keep aside for 15 minutes.
How to select potatoes
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Potatoes should be firm, well-shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot.
- Avoid potatoes with soft spots or blemishes and those with a greenish tint.
- In addition, they should not be sprouting or have green coloration since this indicates that they may be undesirable in taste.
- 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.
- 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.
- 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
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How to make mashed potatoes? This is what potatoes look like.
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First wash the potatoes.
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Place potatoes in a flat dish in a pressure cooker covered with water.
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Pressure cook for 2 to 3 whistles.
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This is what the potatoes look like.
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Cool and peel the potatoes with your fingers.
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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
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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.
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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.
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Learn how to make paneer at home in detail.
For the stuffing
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For the stuffing, heat 1 tbsp oil in a deep non-stick pan.
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Add 5 tbsp boiled , peeled and mashed potatoes.
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Add 1 tsp ginger-garlic (adrak-lehsun) paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1/2 tsp chilli powder.
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Add 1/4 tsp garam masala.
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Add 1/2 tsp cumin seeds (jeera) powder.
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Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
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Switch off the flame and add 5 tbsp mashed paneer (cottage cheese).
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Add some fresh herbs. First add 1/4 cup chopped mint leaves (phudina).
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Also add 2 tbsp chopped coriander (dhania).
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Add 1 tsp mustard (rai / sarson) oil.
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Add salt to taste.
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Mix very well. Keep aside.
How to make lukhmi
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To make lukhmi Hyderabadi veg samosa recipe | veg lukhmi kabab | Hyderabadi savoury stuffed pastry, divide the stuffing into 10 equal portions and keep aside.
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Divide the dough into 5 equal portions.
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Roll a portion of the dough into 150 mm. (6”) diameter circle using a little plain flour for rolling.
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Cut this circle in two equal parts with help of a knife.
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Place one portion of the stuffing at one end on a halve and spread it evenly.
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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.
- Repeat steps 3 to 6 to make 8 more lukhmis.
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Heat oil for deep frying in a deep non-stick pan.
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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.
- Repeat step 8 and 9 to deep-fry 8 more lukhmis.
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Serve lukhmi Hyderabadi veg samosa recipe | veg lukhmi kabab | Hyderabadi savoury stuffed pastry immediately.
Tips for lukhmi Hyderabadi veg samosa
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Remember to add melted ghee to the plain flour. This ensures it will mix well.
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Also rub the ghee and flour well with both hands. The mixture shold resemble bread-crumbs. This might take 1 to 2 minutes.
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Keep the dough covered, while rolling and frying so it doesn’t dry out.
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Deep fry on a slow to medium flame only.
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Serve immediately to enjoy its crispy and flaky texture.
Nutrient values per lukhmi
| Energy | 127 cal |
| Protein | 1.5 g |
| Carbohydrates | 6 g |
| Fiber | 0.2 g |
| Fat | 10.8 g |
| Cholesterol | 0.2 mg |
| Vitamin A | 163.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 2.4 mcg |
| Calcium | 31.7 mg |
| Iron | 0.3 mg |
| Magnesium | 5.7 mg |
| Phosphorus | 25.8 mg |
| Sodium | 1.8 mg |
| Potassium | 24.9 mg |
| Zinc | 0.1 mg |
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Very good I like to impress your recipe
Thanks for sharing a good list of information. I find it very useful.
It wa sso different to samosa and the filling is so good.. My kids made their favourite tiffin snack and I m going to make them for my younger one''s birthday party too... Thank you maam for sharing so easy and tasty recipes...