Glimpse of Hyderabad Wedding
Hyderabadi Wedding Food
Ramadan at Mom’s House
After many years….I celebrated Ramadan at my mom’s place….whole through the fasting period I was at mom’s place…..My mom loves making many different Iftaar recipes and we love devouring them. Going through the memory lane and was talking about weddings one fine day, I got struck with food menu and luqmi kept on coming to my mind….I asked my mom whether she could make it for the readers of my blog….with no delay she said ‘YES’….
Luqmi is a typical odd shaped samosa, mostly served as a starter in Hyderabad Weddings. Spicy and tangy minced meat (qeemaa | kheema | keema) filling is covered in soft and chewy outer cover which is made by combining all purpose flour, whole wheat flour and semolina. The filling has got everything that Indian taste buds crave for…it is simple, spicy, tangy and yummy. The outer cover is crisp, soft and chewy. We relished these hot luqmi’s with sliced onions, and lemon wedges along with dates and refreshing sharbat-e-roohafza.
Luqmi | Lukhmi Recipe
- ¼ kg. Keema | Minced lamb (goat) meat
- 1 Onion, finely sliced
- ½ tbsp. Ginger-Garlic paste
- 1 tbsp. Red Chili powder
- ¼ tbsp. Turmeric powder
- 2 tbsp. Lemon juice
- 1 Green chili, finely chopped
- Salt, as per taste
- 2 tbsp. Coriander leaves, finely chopped
- 1 cup All-purpose Flour | Maida + ½ cup for dusting
- 1 tbsp. whole Wheat flour
- 3 tbsp. fine Semolina
- 1 tbsp. vegetable Oil
How to make Luqmi at home
Preparing Chicken Filling for Luqmi
- Mix keema with ginger-garlic paste, chopped green chili red chili powder, turmeric powder and salt. Leave for ½ hour covering with cling.
- Heat oil in a pan and fry onions. When onions turn translucent, add the above marinated keema and fry for 2-3 minutes on a high flame.
- Cook on low flame by covering the pan with a lid. Stir in between and cook till keema is completely soft and tender. Remove from flame and add chopped coriander leaves. Set aside.
- Add lemon juice just to this mixture just before you start filling.
How to prepare outer crust for Luqmi
- In a mixing bowl, add all-purpose flour, whole wheat flour, semolina, salt and oil. Knead to form a soft dough by adding water.
- Cover with cling and leave for 30 minutes. Before you start to make luqmi, knead the dough for 5 minutes.
- Pinch a lemon size ball from the dough and roll into thin circle by dusting with flour.
- Now using sharp kitchen knife make 2-3 cuts (as shown in the picture above) and start to add filling.
- Grease the corner of the luqmi by wetting your forefinger.
- Bring the ends together (as shown in the picture above). This gives you a nice triangle. You can alternatively cut the luqmi into squares too. Gently press the edges of the luqmi with your fingers.
- Heat enough oil for deep frying in a heavy bottom cooking vessel and slowly drop down the luqmi’s one after the other.
- Fry on low flame by turning on all sides till luqmi turn golden brown on all sides. Carefully remove on wire mesh strainer or kitchen tissue. Serve hot.
- Add love to make this ‘luqmi’ taste ‘YUMMY’.
- Alternatively you can crimp the edges of luqmi with fork.
- You can even knead the dough with luke warm milk.
- You can even make the minced meat filling ahead and store in the freezer in a zip lock bag.
- Whenever you are using the filling, just thaw the stuffing in microwave or by leaving it on kitchen counter for 1-2 hours.