Lukhmi {Hyderabadi Famous Recipe} | Recipes Lokar



How to  make the pastry, the Varkey puff, Lukhmi dough?

I'm making yet another Ramadan a special  Lukhmi and this recipe is dedicated to all my Muslim friends...!.

Lukhmi is a deep-fried pastry often filled with a variety of fillings. In this recipe, I'm going to fill kheema or goat meat in that.


  • A cup of finely chopped goat meat (Kheema)
  • Refined flour
  • Salted butter
  • Salt(according to taste)
  • A cup of chopped onions
  • Cooking Oil
  • Chopped green chilies ( According to taste)
  • A teaspoon of ginger garlic paste
  •  A cup of minced meat
  • 1 tablespoon of red chili powder
  • ½ tablespoons of roasted coriander powder
  • ½ tablespoons of roasted cumin powder
  • ½ tablespoons of garam masala powder
  • A cup of finely chopped coriander leaves
  • ½ lemon juice

Take a deep Bowl to add some flour some refined flour or maida, add some salted butter along with some salt, and rub this till you get kind of a shortcrust crumbly texture. (once A kind of just starts forming together  start adding  a little water and knead it into a medium stiff dough, as shown in the image) a medium stiff dough is needed.


The next step is to cover the dough and give it a rest for a minimum of 15 minutes.

How to make Lukhmi filling?

Heat a wok and just add in a little oil (because it's a stuffing and because it also has meat which has fat by default the oil quantity is going to be lesser)

Add in some red onions and kind of begin to saute.  Once the onions are kind of sauteed let's add-in

some green chilies saute this well.

Next, add in a paste of ginger and garlic (cook it till the raw flavor of ginger garlic kind of goes away)

let's add in the minced meat ( I personally prefer hand-cut mincemeat for this recipe)

it's important to cook the mincemeat on high flame because initially, this meat is going to release a lot of moisture which is important for this filling.

Add in some spices the first one of all is some red chili powder followed up with roasted coriander powder roasted cumin powder and finally, garam masala powder.

Give this a mix and continue cooking it on high flame once the meat is kind of just begun to cook add in some salt and add in two very critical flavors the first one being coriander leaves and the second one of the course being lemon juice.

Stir fry the meat for roughly around 15 minutes.

Now cover the top and cook it further for 15 more minutes,  so that the meat is completely welcomed.

Let's move back to the dough add some flour on the worktop and roll the dough into a thin rectangle.

The next step is to laminate the pastry dough,  and it's elementary the first step is to take half the quantity of butter and spread it nice and thin.

The next step is to sprinkle some refined flour on top of this and envelope it. Apply some extra flour and place it in the freezer for a minimum of 15 minutes.

Take out the rectangular buttery dough from the freezer and repeat the above step. (sprinkle some refined flour on top of this and envelope it Apply some extra flour and place it  in the freezer for a minimum of 15 minutes)


Take out  the pastry dough from the freezer, roll this into a thin sheet and cut these into squares or shapes as you desire, the next step is to trim the sides and divide this pastry into squares which are roughly three inches by three inches,

The next step is to fill it with a tablespoon of the precooked kheema mixture.


The next step, of course, is to seal it well ( for that I'm going to use water which is cold we need to apply this on all the sides of the pastry square the next step is to fold it lengthwise or breadthwise and join the opposite sides)

The last step here is to use a fork and press it on the sides of the pastry.

Similarly, let's make the rest of the pastries.

Before frying this one last piece of suggestion and that is to again keep this in the freezer for precisely ten minutes and then you're ready to fry.

How to fry the Lukhmi?

In a  hot oil ensuring that you do not overcrowd the pan, fry them until they turn into golden brown color.


I understand this is a time-consuming recipe, keep these frozen and fry them when the iftar party is just about to begin and enjoy this.

Time Required For Making Lukhmi



For dough making

For the making of fillings

Rest time for the dough

15 minutes

30 minutes

30 minutes

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