Name: Hyderabadi Luqmi Kababs recipe by Zeenath Fathima at BetterButter
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6
Ingredients: All purpose flour 3 cups (measuring cup); Ghee 2 Tbsp; Milk 1/2 a cup + water as needed to make a smooth dough.; Salt to taste; Black seeds a tbsp (i added them, you can skip if you wish); Oil for frying.; For the mince mutton filling.; Mutton mince 400gm; Garam masala a tbsp; Ginger garlic paste a tbsp; Salt to taste; Cubeb or kababchini powder a tsp (tailed pepper); Black pepper a tsp; Green chillies chopped finely 2; Coriander and mint leaves chopped a fistful; Oil a tbsp; Onions finely chopped 2

ABOUT Hyderabadi Luqmi Kababs RECIPE

Quintessentially Hyderabadi. A most popular feature on the menu of almost all the important occasions like weddings and get togethers. The flaky melt in mouth luqmis have a mince mutton filling inside that is simply irresistible.

Ingredients Serving: 6

All purpose flour 3 cups (measuring cup)
Ghee 2 Tbsp
Milk 1/2 a cup + water as needed to make a smooth dough.
Salt to taste
Black seeds a tbsp (i added them, you can skip if you wish)
Oil for frying.
For the mince mutton filling.
Mutton mince 400gm
Garam masala a tbsp
Ginger garlic paste a tbsp
Salt to taste
Cubeb or kababchini powder a tsp (tailed pepper)
Black pepper a tsp
Green chillies chopped finely 2
Coriander and mint leaves chopped a fistful
Oil a tbsp
Onions finely chopped 2

Instructions

Make a smooth dough with all the ingredients listed for the dough preparation.
Keep aside for 20 mins.
Meanwhile prepare the filling. For that
Heat the oil, saute the onions until done.
Add the masalas and the mince.
Stir fry it on high flame for 3 mins and then reduce the flame and let it simmer for 5 mins.
Keep it covered and garnish with the greens.
Roll the luqmis now. Do it as shown. Roll a medium roti and cut it into a square.
Like this. Divide into two.
Put the filling as shown.
Fold them like this and seal the edges with little water.
Deep fry them now.
Serve them hot with salad and any chutney of your choice. Usually it is eaten as it is or with deep fried kababs also which are made out of this mince only but deep fried as an extra accompaniment.

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