Recipe for Varkhi Lukmi
What is unique about Varkhi Lukmi
Varkhi Lukmi (savoury starter snack of flavoursome lamb mince encased in fluffy crisp pastry). Exotic snack or starter, this unique recipe can be served with tea or even in the evening with wine, beer or whisky. The unique combination of minced lamb with lovely spices.
This recipe again is part of Nawabi cuisine, and has been loved, appreciated and relished by all age groups.
Ingredients for Varkhi Lukmi
For Lukhmi Pastry:
Maida (Plain flour) -2 cups
Semolina-1/2 cup semolina (suji)
Ghee (clarified butter) -4 tablespoons
Salt – 1/2 teaspoon
Luke warm water – 1 cup
Oil – for deep frying
For Lukhmi Filling:
Lamb mince – 500gms (makes around 16 lukmis)
Onion – 1 medium
Turmeric powder -1/2 teaspoon
Ginger-garlic paste – 2 tablespoons
Red chilli powder- 1 teaspoon
Cumin powder -1 teaspoon
Coriander powder – 1 teaspoon
Salt to taste
Lemon juice 2 tablespoons
Coriander leaves – 1/4 cup finely chopped
Mint leaves – 1/4 cup finely chopped
Green chillies – 2-3 finely chopped
Oil – 2 tablespoons
Method
Heat oil in a pan and fry the onions till golden brown
Add the turmeric, ginger- garlic paste, turmeric and sauté for a few a minute
Now add the minced meat and continue to fry till the mince
At this point reduce the heat and add the chopped coriander, mint and the chopped green chillies
Cover the pan and cook the mince till its done, please check if require add 1/4 cup water
Cook another 4-5 minutes uncovered till all the liquid has dried.
Remove from heat and let the mixture cool add lemon juice
To prepare the pastry in a large mixing bowl add flour, semolina and salt and mix thoroughly
Now rub in the butter or ghee and knead the flour by adding water gradually to obtain a firm but elastic dough
Knead until the dough is smooth and cover and leave for 10 minutes
Divide the dough into two equal sized potions
Generously flour a work top.
Flatten a dough ball onto the work top to roll out a big, thin circular shapes
Brush butter/ghee all over it. Fold it like an envelope and roll out the dough again
Repeat the steps two more times
Cut 3 inch squares out of the rolled out dough
Fill the centre of each square dough piece with 1 teaspoon of mince mixture
Now brush the edges of the square with water and cover it with another square to resulting in a sqare shaped pastry
Press the edges of the pastry with a fork to seal the inside contents completely
In the mean time heat oil in a kadai or deep frying pan for deep frying the Lukmis
Add 2-3 prepared lukhmis to the hot oil at a time and fry on low flame till they turn golden and puffed
Drain on a sieve to get rid of extra oil
Your varkhi lukmis are ready, best served piping hot to relish these delicious Varkhi Lukmis.
