Learn how to make Ramadan and Eid special Hyderabadi Lukhmi at home
In Bakra Eid Learn how to make Dawat Special Hyderabadi Lukhmi. ‘Lukhmi’ derived from the Urdu word ‘Luqmi’, means a small bite. It’s a square or half moon, hot snack, served with a salad and ‘chutney’ side. The first divine bite sinks your teeth into the crisp and fluffy layered delight! The stuffing is marinated, spicy minced goat/ lambbeef meat with onions and other ingredients.
Lukhmi is a typical savoury starter from the cuisines of Hyderabad, made with boiled potato and some spices. Lukhmi is a typical odd-shaped samosa, mostly served as a0 starter in typical Hyderabadi weddings. The filling is made with minced lamb meat and other minimal ingredients. The outside is made by combining all-purpose Refined Flour. The filling has everything that Indian taste buds crave- simple, spicy, tangy. The outside is crisp, soft and chewy. We relished these hot lukhmi with sliced onions, tomatoes and lemon wedges along with dates and refreshing sharbat-e-roohafza.
Its Ramzan special recipe, perfect for the devotee after the evening prayer. Hyderabadi Lukhmi server as If-tar recipe.
Imli chutney recipe
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What Is Lukhmi?
Lukhmi ( لقمی) is a typical mince savoury or starter of the cuisine of Hyderabad, Telangana, India. It is a local variation of samosa. The snack’s authentic preparation includes stuffing with mutton or beef-mince kheema (ground meat). It is a non-vegetarian derivative of the samosa. The word comes from loqma or morsel.