Whole Wheat Lukhmi
She was in her sixties with all the usual age and lifestyle related health issues. Her movements were getting slow and being on the heavier side didn’t help. But when it came to cooking or anything related to food, you could see a spark in her, actually it was more of a fire. I have met a lot of foodies but none like her, she ranks extremely high on the list. She always loved having people over and having great food. She was a generous lady by the way, so it was always a large feast with loads of food, even at the cost of her pension. I learnt some cooking from her and I very vividly remember her “inspiring” some of the younger ones to make Lukhmi. Not much, just about, well, a HUNDRED. It had to be made the way it was supposed to be made, with a spicy minced meat stuffing. Even though I shaped the Lukhmi the way she used to, unlike the store ones, I am sure she would have laughed on my face if she saw me use potato stuffing instead of meat.
Lukhmi is a very Hyderabadi deep fried snack which is also had for breakfast. It is quite similar to plenty of other snacks made in India and even in cuisines across the globe. There is the stuffing which usually is minced meat or spicy mashed potatoes. A hand made dough layer or pastry to hold the stuffing. Making the dough requires some physical work. The kneading and layering takes some time and effort, but it is completely worth it . Of course if you have ready-made puff pastry, that would work too. The stuffing is easy to make. Mashed potatoes with some Indian spices.
At the heat of it, a Lukhmi is a stuffed pastry that is deep fried. So the pastry can prepared with a range of ingredients. The stuffing again is something that you can play around with, as per you choice and taste. One way is to have them shaped and ready. Place in the fridge and then deep fry when needed. The detailed recipe is mentioned below along with some alternate ingredient options.
Take a circle of dough and place the stuffing at the center
Shape the lukhmi
Deep fry Lukhmi
Whole Wheat Lukhmi Recipe
- Whole Wheat flour: 1 cup
- Carom seeds: 1/2 tsp
- Milk: 1/4 cup
- Potato: 1 large
- Onion: 1
- Chopped Coriander leaves: 1/4 cup
- Ginger-garlic paste: 1/4 tsp (optiona)
- Red chili powder: 1/2 tsp
- Turmeric powder: 1/4 tsp
- Cumin seeds: 1/4 tsp
- Lime juice: 1 tsp (optional)
- Oil: 2 tbsp + for deep frying
- Put the wheat flour in a large bowl. Add the carom seeds and salt, mix well.
- Knead a the dough by adding the milk and then water, as required. The dough a little soft. This would take some time and effort
- Pressure cook the potato. Once it cools, peel and mash it
- Chop the onion
- Heat 2 tbsp oil in a wok
- Reduce the flame and add the cumin seeds
- Add the chopped onion. Fry for a minute on medium heat
- Add the turmeric powder and ginger-garlic paste. Mix well.
- Add the chili powder, coriander powder. Add the mashed potato and mix.
- Now add salt and the chopped coriander. Mix well and turn off the heat. Once it cools a little add the lime juice
- Take a ball of dough and roll out a circle. Brush some oil on top and fold it twice. Now again roll out a circle and repeat once more. This gives a few layers to the outer dough covering.
- In a dough circle, place the stuffing at the center. Rub some water on the ends of the circle and fold it to cover the stuffing. Press and shape with a fork
- Heat oil for deep frying.
- Reduce the heat to medium and fry the lukhmi. Flip so that it is evenly fried
- Once done, drain the excess oil and serve hot.
- The Lukhmi sold in a lot of places are triangular shaped. Some have it square or rectangular shaped too. So you can play around with the shaped too.
- Minced meat of course can be used for stuffing along with spiced crumbled cottage cheese or a dry fry of green peas and onions or mixed veggies
- Refined flour can be used for the outer covering. Store bought puff pastry can also be used
- The lukhmi can be baked instead of frying