Lukhmi is a crisp and flaky version of samosa which is a part of the local cuisine of Hyderabad. While Hyderabadi Lukhmi is usually made with Kheema (minced meat) filling, I have used a malai chicken filling in this recipe.
Hyderabadi Chicken Lukhmi
Lukhmi is a crisp and flaky version of samosa which is a part of the local cuisine of Hyderabad. While Hyderabadi Lukhmi is usually made with Kheema (minced meat) filling, I have used a malai chicken filling in this recipe
Ingredients
For the malai chicken kebab
- 200 Grams Boneless chicken
- 2 Tbsp Yoghurt
- ½ Tbsp lemon juice
- 1 Tsp black pepper
- 2 green chillies chopped
- 1 Tbsp ginger garlic paste
- coriander leaves
For filling:
- 1 Large onion
- 2 Tsp ginger and garlic chopped
- 1 Tbsp cream cheese
- ½ Tsp cumin powder
- ½ Tsp pepper powder
- ¼ Cup cooking cream
- 4 green chillies chopped
- Coriander leaves
- salt to taste
- oil
For Lukhmi:
- 2 Cups all purpose flour
- ½ Cup whole wheat flour
- 2 Tsp yoghurt
- 1 Tbsp ghee
- 3 Tsp oil
- salt to taste
- 1 egg
- ½ cup Plus 2 tbsp milk
Instructions
To make filling:
- Marinate chicken with all ingredients listed above.
- Shallow fry or grill the chicken. Chop it further and keep aside.
- Sauté onion, ginger, garlic and green chillies until onions turn light brown in colour.
- Add cumin and black pepper. Add cream cheese and cream. Mix well.
- Add chicken back into the pan and mix everything together.
- Add coriander leaves and cover and cook on low for 5 minutes. Dont forget to add salt as required. Filling is ready.
To make Lukhmi dough:
- In a bowl, add both flour. Add oil, ghee, yoghurt, salt and egg. Mix well.
- Pour milk and knead to a smooth dough. (Add ½ cup milk first and then add more if needed.)Let it rest for 10 minutes.
- Make small balls out of it and roll each ball very thin.Cut into rectangles and place the filling on one side of each rectangle.Close the dough and seal the edges with a fork or pastry crimper. Deep fry in oil until golden brown.