Veg Lukhmi
A crispy, flaky pastry filled with a savory mix of minced vegetables and spices. This popular Hyderabadi snack is the perfect vegetarian twist on the classic lukhmi, great for tea time or as an appetizer.
For 4 servings
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, carom seeds, and 0.5 tsp of salt.
- c.Add the melted ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky pastry.
- d.Gradually add water, a little at a time, and knead to form a firm and stiff dough. It should be tighter than a chapati dough.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Vegetable Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Once hot, add the cumin seeds and allow them to splutter.
- c.Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
- d.Stir in the ginger-garlic paste and green chilies. Cook for about a minute until the raw aroma disappears.
- e.Add the finely minced mixed vegetables and 0.75 tsp of salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the vegetables are tender.
- f.Uncover and add the spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder. Sauté for 2 minutes to cook the spices.
- g.Turn off the heat, stir in the chopped cilantro, and transfer the filling to a plate to cool down completely.
- 3
Step 3
- a.Assemble the Lukhmi
- b.After resting, knead the dough for another minute. Divide it into 12 equal-sized balls.
- c.Take one ball and roll it out on a lightly floured surface into a very thin sheet, aiming for a 4x4 inch square. Trim the edges with a knife for a neat shape.
- d.Place about 1.5 tablespoons of the cooled vegetable filling in the center of the dough sheet.
- e.Lightly apply water along the four edges of the square using your fingertip.
- f.Fold one half of the square over the other to form a smaller rectangle, gently pressing down to remove any air pockets. Press the edges firmly to seal completely. For a decorative and secure seal, you can crimp the edges with a fork.
- 4
Step 4
- a.Fry the Lukhmi
- b.Heat the oil for deep frying in a kadai or deep pan over a medium flame. To test the oil's temperature, drop a small piece of dough into it; it should sizzle and rise to the surface steadily.
- c.Carefully slide 3-4 assembled lukhmis into the hot oil, ensuring not to overcrowd the pan.
- d.Fry on a low to medium heat for 6-8 minutes, turning them over occasionally, until they are an even golden brown and perfectly crisp on both sides.
- e.Once fried, use a slotted spoon to remove the lukhmis and place them on a plate lined with paper towels to drain any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Veg Lukhmi hot with mint chutney, tamarind chutney, or tomato ketchup for the best experience.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the filling is completely cool before stuffing to prevent the pastry from becoming soggy and tearing.
- 2The dough must be firm and stiff, not soft like chapati dough. This is the key to a crispy, non-oily lukhmi.
- 3Fry on low to medium heat for even cooking. Frying on high heat will brown the outside quickly while leaving the inside pastry raw.
- 4Mince the vegetables as finely as possible for a uniform texture and to ensure they cook quickly and evenly.
- 5Seal the edges of the lukhmi very well with water to prevent the filling from spilling out into the oil while frying.
- 6The dough can be made a few hours ahead and refrigerated. Bring it to room temperature for 15-20 minutes before rolling.
Adapt it for your goals.
Protein-Rich Filling
Add 1/2 cup of crumbled paneer (Indian cottage cheese) or minced soya granules to the vegetable mixture for a protein boost.
Healthier DoughHealthier Dough
Replace half of the maida (all-purpose flour) with atta (whole wheat flour) for a nuttier flavor and added fiber.
Baked VersionBaked Version
For a lower-fat option, arrange the assembled lukhmis on a baking sheet, brush them lightly with oil, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden and crisp. Note that the texture will be less flaky than the fried version.
Why this is on our healthy list.
Source of Fiber
The mixed vegetables in the filling, such as carrots, peas, and beans, provide dietary fiber, which is essential for promoting healthy digestion and maintaining gut health.
Provides Energy
Made with all-purpose flour, this snack is a rich source of carbohydrates, which the body uses for a quick and effective energy boost.
Rich in Phytonutrients
The use of various spices like turmeric, coriander, and cumin, along with onions and ginger, provides a range of phytonutrients and antioxidants that help combat oxidative stress in the body.
Frequently asked questions
A single serving of three Veg Lukhmis contains approximately 350-400 calories. The calories come mainly from the flour, the oil absorbed during frying, and the vegetable filling.