Lukhmi - Savory Stuffed Pastry

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, chilled and cubed 1/2 cup (113g) unsalted butter, chilled and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• For the meat filling: For the meat filling:
• 1 lb (450g) minced lamb or chicken 1 lb (450g) minced lamb or chicken
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• For the vegetarian filling: For the vegetarian filling:
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1/2 cup (75g) green peas, boiled 1/2 cup (75g) green peas, boiled
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt for the dough. Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add cold water and knead the dough until it comes together. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   For the meat filling, heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. Add the minced meat and cook until it is browned and cooked through.
4. 4.
   Add the garlic, ginger paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
5. 5.
   For the vegetarian filling, heat oil in a pan over medium heat. Add the chopped onions and green chilies. Sauté until the onions are translucent.
6. 6.
   Add the mashed potatoes, boiled peas, ginger paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Place a spoonful of the desired filling (meat or vegetarian) in the center of each circle. Fold the circle in half to form a triangle and seal the edges by pressing them together.
9. 9.
   Heat oil in a deep pan or fryer. Deep fry the lukhmis in batches until they turn golden brown and crispy.
10. 10.
    Remove the lukhmis from the oil and drain them on a paper towel to remove excess oil.
11. 11.
    Serve lukhmis hot with a side of chutney or yogurt dip.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the vegetarian filling.
• Minced meat — Use lean minced meat for a healthier option. You can also add finely chopped vegetables like carrots or bell peppers to the meat filling for added flavor and nutrition.

Tips & Tricks

• For a flakier pastry, refrigerate the dough for at least an hour before rolling it out.
• If you prefer a spicier filling, increase the amount of red chili powder or add chopped green chilies to the meat or vegetarian mixture.
• Lukhmis can be prepared in advance and frozen. Just thaw them before frying.
• Experiment with different fillings like paneer (Indian cottage cheese) or mixed vegetables for a vegetarian twist.
• Serve lukhmis as a party appetizer or as a delicious snack with a cup of hot tea.

Serving advice

Serve lukhmis hot, either as an appetizer or as a part of a meal. Accompany them with a tangy tamarind chutney or a refreshing mint yogurt dip.

Presentation advice

Arrange the lukhmis on a platter, garnished with fresh cilantro leaves. Serve them alongside small bowls of chutney or dip for a visually appealing presentation.