Hyderabadi Lukhmi is a very traditional Nizami snacks which said to be as a variation of samosa. This is a non veg version of samosa but they have veg variations too. Lukhmi is prepared two ways without layers and with layers, here I made lukhmi with layers since it is called Warqi Lukhmi . I read this recipe in vah re vah chef and adapted a vegetarian version of mine.For the filling I chose french beans , carrots and potatoes. As I am doing this recipe for No onion No garlic theme I skipped adding onions and garlic but you can include them. Warqi Lukhmi is a very traditional dish in Nizami cuisine which is fading slowly according to a article I read . These layered lukhmi tastes so yummy and and flaky with a spicy filling they are too good to have as a snack.
The lukhmi cover needs some patience and they are similar to how we make puff pastry at home. The puff pastry sheets are baked but here the lukhmi is deep fried like samosas and are served with onion slices , lemon wedge on the side. Though they taste yummy as is you can serve them with green chutney or sauce. I had some extra bits of the outer cover so I just twisted them and make they like we do for puff pastry. Mine came out super flaky and photographing them was a hard task. Today it was a dull day no light when I taking my picture suddenly dark clouds came over and I couldn’t take more pictures so sharing with whatever was captured.
W for Warqi Lukhmi
Theme – No Onion No garlic
Ingredients
For Outer Cover
- All purpose flour – 2 cups + For dusting
- Butter – 3 tbsp + 2 tbsp
- Cardamom pd – 1/4 tsp
- Butter Milk – 1 1/2 cups
- Salt to taste
For Filling
- Potato – 2 Nos ( Boiled)
- Beans – 1/2 cup ( Finely chopped)
- Carrot – 1/2 cup ( Finely chopped)
- Green chillies – 2 Nos ( finely chopped)
- Ginger paste – 1tsp
- Red chilli pd – 1/2 tsp
- Turmeric pd – 1/4 tsp
- Coriander pd – 1 tsp
- Cumin pd – 1/4 tsp
- Garam masala – 1/4 tsp
- Lemon Juice – 1 tsp
- Cardamom pd – 1/4 tsp
- Oil – 1 tbsp
- Salt to taste
Method
For Outer Cover
- In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
- Add butter milk and knead to pliable dough.
- Cover and rest it for half hour, then knead the dough till smooth .
- Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
- Sprinkle some flour do a book fold , Fold from top to 1/3 third and bottom part over the top.
- Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
- Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
- After 3 times roll the dough to rectangle again cut them to rectangle strips .
For Stuffing
- Grate the boiled potatoes and mash them well.
- In a pan heat oil, add in green chillies and ginger paste.
- Saute them well add chopped French beans and carrots , saute them till they are cooked well.
- Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
- Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
- Once combined well turn off the heat and let the stuffing cool to room temperature.
To make lukhmi
- In the retagular strips place the filling in one side, brush water in the corners.
- Seal the other side over the filling well either by pressing the corners or using a fork.
- Do the same for the rest of strips and fillings.
- Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
- Flip in equal intervals so that they cook well from both sides.
- Transfer them to a kitchen towel , serve them warm with any chutney or sauce.
- All purpose flour - 2 cups + For dusting
- Butter - 3 tbsp + 2 tbsp
- Cardamom pd - ¼ tsp
- Butter Milk - 1½ cups
- Salt to taste
- Potato - 2 Nos ( Boiled)
- Beans - ½ cup ( Finely chopped)
- Carrot - ½ cup ( Finely chopped)
- Green chillies - 2 Nos ( finely chopped)
- Ginger paste - 1tsp
- Red chilli pd - ½ tsp
- Turmeric pd - ¼ tsp
- Coriander pd - 1 tsp
- Cumin pd - ¼ tsp
- Garam masala - ¼ tsp
- Lemon Juice - 1 tsp
- Cardamom pd - ¼ tsp
- Oil - 1 tbsp
- Salt to taste
- In a bowl Mix all purpose flour, Butter ( 3 tbsp), salt , cardamom pd well.
- Add butter milk and knead to pliable dough.
- Cover and rest it for half hour, then knead the dough till smooth .
- Roll the dough using a rolling pin into rectangle and spread the butter all over the dough.
- Sprinkle some flour do a book fold , Fold from top to ⅓ third and bottom part over the top.
- Cover it in a cling wrap chill for 20 mins, again remove it from the fridge and roll them to rectangle.
- Spread some butter sprinkle some flour all over and do the fold again. Do this step totally 3 times.
- After 3 times roll the dough to rectangle again cut them to rectangle strips .
- Grate the boiled potatoes and mash them well.
- In a pan heat oil, add in green chillies and ginger paste.
- Saute them well add chopped French beans and carrots , saute them till they are cooked well.
- Add red chilli pd, turmeric pd, coriander pd , cumin pd, garam masala , salt and Mix them till combined.
- Add mashed potatoes and mix the mixture till the masalas get coated coated on the mashed potatoes.
- Once combined well turn off the heat and let the stuffing cool to room temperature.
- In the retagular strips place the filling in one side, brush water in the corners.
- Seal the other side over the filling well either by pressing the corners or using a fork.
- Do the same for the rest of strips and fillings.
- Heat oil in a frying pan , Once hot drop in the Lukhmi and fry them in a now temperature till light brown.
- Flip in equal intervals so that they cook well from both sides.
- Transfer them to a kitchen towel , serve them warm with any chutney or sauce.
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I came to know about this lukhmi in a cookery show, but its not layered lukhmi. Such an interesting find Manju, and you nailed them marvellously. Can see those layers prefectly . Wish i get those warqi lukhmi rite from my lappy screen.
What a stunning treat it is. Those leyers with the spicy filling sound very addictive.
Again i’m hearing this warqi lukhmi for the first time, it looks absolutely fantastic. Look at the layers, they have turned out so good. And what can i say about your presentation. it’s on whole new level, right from the mint star cut out, the polka dotted ketchup and the background,wow,i’m awestruck here !!! Kudos to your patience and efforts !!!
Even with dull light, your photos are great. Love the flaky and crispy lukhmi. I wish I could get those from the screen directly. Amazing presentation and love that tea cup.
Lukmi looks fabulous with these layers , the layers are quite prominent and well captured . It sure is a task of patience to make these crunchy bites , but I am sure must be totally worth it .
Awesome share , and yes that pic with that ketchup dots looks great !
Lovely share. Love the way you have put across the stuffs. Yummy looking warqi!!
Oh wow,those look sooo crispy and inviting. Perfect tea tie snack. Kiddos for making the pastry at home too – you have made it so thin – it baked so crispy and flaky. Good one
This is the first time I am reading about lukhmi. The warqi variation looks wonderful. Wow! Look at those layers. They are so flaky, crispy and must taste so delicious..
Warqi Lukhmi is a new dish for me and it looks absolutely wonderful. The pastry has turned out very flaky and crispy. Your clicks have come out perfect. This is one dish I would love to try.
The veg lukhmi looks so crispy and light. It’s a lot of efforts to make the sheets at home and kudos to you for trying. The no onion garlic stuffing sounds good too.
Oh I would love to have these right away!..what a fantastic treat Manjula..very nicely done..
Oh Wow! Those layers of the Warqi lukhmi looks amazing and you have nailed it. I am sure that should have taken a lot of patience to get the dough perfect to make it this beautifully. Awesome find Manjula!
I had something ‘warqi’ on my mind for ‘w’ but gave up when I realized how hard I had to toil. 🙂 Your vegetarian and layered lukhmi look very inviting. They sound perfect with a cup of evening beverage.
This is the first time I am hearing about this dish Majula! I winder where you find such gems. The layers have come out so well and I really want to bite into the crunchiness!
ahh that ketchup art!!! lovely manju! warqi looks tempting and i bet with that yumm filling they must uber delicious!!! superb choice dear!