Hyderabadi Lukhmi

Name: Hyderabadi Lukhmi
Total time: 3600 s
Yield: 4-5 servings
Cuisine: Pakistani
Ingredients: 2 cups all-purpose flour; Water as required; 2 tbsp ghee; 1 tsp salt; 1 tbsp vinegar; 1 lb ground chicken; 4 tbsp oil; 1 medium onion chopped; Salt to taste; 1 tsp red chilli powder; 1 tsp cumin powder; 1/4 tsp turmeric powder; 1 tbsp coriander powder; 1 tbsp lemon juice; 3-4 tbsp fresh cilantro chopped; 1 green chilli chopped; Oil for frying; 1 tsp ginger garlic paste

Sima Khan @sk5377

Hyderabadi Lukhmi

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Ingredients

1 hour

4-5 servings

2 cupsall-purpose flour
Water as required
2 tbspghee
1 tspsalt
1 tbspvinegar
1 lbground chicken
4 tbspoil
1medium onion chopped
Salt to taste
1 tspred chilli powder
1 tspcumin powder
1/4 tspturmeric powder
1 tbspcoriander powder
1 tbsplemon juice
3-4 tbspfresh cilantro chopped
1green chilli chopped
Oil for frying
1 tspginger garlic paste

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Steps

1 hour

1

Mix flour, salt, ghee and vinegar with water and make a dough. Cover and Set aside for 20 mins
2

Heat 3-4 tbsp oil and add onion. Fry till translucent.
3

Add ginger garlic paste. Then all ground chicken and all the spices.
4

Cover and cook till all the liquid in the ground chicken has dried up. Add cilantro and green chillies and lemon juice.
5

Set aside to cool.
6

Take the dough and roll it out to a rectangular shape. Brush some oil and dust some loose flour on it. Roll it again vertically and horizontally to give it the shape of a square.
7

Roll it out again and give it the shape of a rectangle.
8

Cut out into squares or rectangles with the help of a knife.
9

Put 1 tbsp of ground chicken filling in each square and fold it over to give the shape of a square or rectangle. Seal the edges with a fork.
10

Fry in oil till golden on each side. Serve with chutney or ketchup.