Hyderabadi Lukmi / Lukmi Samosa

All you Hyderabadi followers out there, please don’t judge me on this 😅 as this is my own version of the filling. But I’m sure, Hyderabadi or not Hyderabadi you’re going to love this in sha Allah.

Firstly marinate 250 gms of keema ( chicken or mutton any is fine ) with salt, juice of half lime, 1 tbsp garlic paste, 1 tsp ginger paste, 2 tbsp dahi, 1 tbsp roasted chana aata, 1 tsp red chilli powder, half tsp garam masala powder, 1 tsp dhanya powder, half tsp zeera powder,3-4 chopped green chilli, 1 finely chopped onion, lots of chopped coriander and mint. Mix well and let marinate for an hour. Then cook in a Kadhai till done and dry. ( keep stirring so that it doesn’t stick )

Knead together 2 cups Maida with salt and 8 tbsp oil, mix well till crumb like texture then add enough water to knead a soft dough. Cover and keep aside for half-hour.
Take a small ball of dough and roll it into a thin roti. Spread a tsp of oil over all and sprinkle some cornflour. Fold from four sides to form a square, roll again into a big square, and cut into two parts.

Take one part and put some filling in the center, apply water on the edges and fold into two. Seal by pressing the edges and cut off the excess dough. Deep fry on medium-low heat until golden and crisp. Serve hot with ketchup or chutney.