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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
