Dastarkhwan e Ramzan : luqmi /lukhmi

Contributed by Asiya Khan


Kheema 250 gm

Onion half finely chopped

Ginger garlic paste 1 TSP

Green chillies 2

Green corriander leaves

Maida 1 cup

Rava / sooji 1 tbsp

Ghee 1 tbsp

Salt 1 TSP

For filling

Take two tbsp oil, fry chopped onions till translucent.

Add ginger garlic paste and bhunno.

Add kheema, and green chillies ,fry till colour changes, add a lil water, when cooked fry till water evaporates and oil leaves its side.

Add chopped coriander leaves and keep aside..

For lukhmi take maida, add rava,salt and ghee and mix ,till looks like bread crumbs,add lil water to make a hard dough. Cover and keep aside for an hour.

Take marble sized balls and roll into a roti . Cut into two halves.

Take half the roti ,Place a tbsp of kheema on half of it and apply water to edges.

fold the other to make a triangle. Press edges to seal. Repeat with all the dough. Deep fry in oil till golden.

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