Hyderabad Special Lukhmi filled with kheema ( easy method )

Ingredients:

For Dough:

Maida / All purpose flour : 2 cups

Semolina/ Rava : 1/2 cup

Yogurt : 1/2 Cup
Dalda / Ghee /Oil : 2 tsp

Black cumin seeds ( Jeera ) : 1 tsp

Baking Soda : a pinch

Salt : to taste
Warm Milk : 1/2 Cup
Water : as required

Filling / Kheema (Minced Meat)

Kheema : 500 gms
Ginger & Garlic Paste : 2 tsp
Salt : to taste

Red Chilli Powder : 2 tsp
Dhaniya / Coriander Powder : 2 tsp
Garam Masala Powder : 1 tsp
Finely chopped mint : 1 Bunch

Finely chopped coriander : 1 bunch
Tomato : 1 medium ( Chopped  )
Onion :  1 big ( Chopped )
Lemon Juice : 1 lemon
Oil: 1tsp

Oil deep Fry

Mothed: 

Dough

In a  large bowl, 
add flour,semolina or rava , cumin seeds,baking soda,salt and mix well and make a well in the centre, and add  yoghurt, warm milk,then knead thoroughly with fingers until the mixture is combined and add Ghee then turn the dough onto the floured surface and knead until smooth and elastic.
Then place the dough in a bowl  and cover the bowl with the plastic wrap and leave for 1/2 - 1 hours.

Kheema

Wash and drain your minced meat.

Marinade it in ginger and garlic paste, salt, red chilli powder and lemon juice for 2 hours – marination is very important you can marinade this overnight as well since we wont be using any oil to cook the kheema.

Take a heavy base or non stick vessel. Add the marinated kheema, chopped onion and tomato, coriander and mint .   Do not add any oil.

The kheema will get cooked in the water it looses with onions and the juice of tomato.

Cook till its done. You know the kheema is cooked when the water dries up and it starts sticking to your vessel’s base.

Just before turning off the heat add 1 tsp oil (NOT MORE!) and the garam masala. Saute’ it for 2 -3 minutes and your kheema is ready.

Scoop it out in a bowl and let it cool.

Rolling and Frying

Roll the dough, cut out squares. Fill in the kheema and seal it with another square by applying a little water over the edges. Make sure you seal the corners properly, if the corners are not properly sealed the lukhmi will open up whilst deep frying.

Deep fry on medium heat till golden brown.

Serve it hot with mint chutney and onion.