Family recipeNon-VegSnackAppetizerHyderabadi
Lukmi
Amma's notebook · Breakfast, snacks & starters, page 4
Hyderabadi kheema pastries: spiced minced meat sealed in a crisp ghee dough and fried.
Method
Kheema
- Cook the kheema with onions, ginger-garlic, salt, mirchi, haldi and a little oil. Bhuno until thoroughly cooked and dry.
- Add kothmir, hari mirchi and lemon juice.
Lukmi
- To the maida add a little salt and ghee and mix well. Add a little curd and make a dough.
- Roll into puris or a long oval roti. Apply water and put small portions of kheema at a distance.
- Cover with the other half of the roti or puri, cut into shape and fry.
Amma's notes
- Amma: this kheema can also be used for Kheema Samosa, Aloo Cutlets etc.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
More from this section of the notebook
From the notebookAloo Bonda
Spiced potato balls dipped in besan batter and fried golden.
From the notebookAloo Cutlets
Spiced mashed potato patties stuffed with kheema and fried until crisp.
From the notebookBambino Pulao
Roasted vermicelli cooked pulao-style with onion, curd and green chilli, made with kheema, or with finely chopped vegetables for a vegetarian version.