Lukhmi
Equipment
- Bowl
- Refrigerator
- Kadhai
- Heavy-based Pan
- Kitchen Paper
- Paper towel
- Slotted spoon
Ingredients
- 3 tablespoons Vegetable oil
- 2 teaspoons Ginger Paste
- 2 teaspoons Garlic Paste
- 1/2 teaspoon Chilli powder
- 100 g Button (white) mushrooms (1 1/3 cups), stalks removed and finely chopped
- 50 g Carrot (1/3 cup), finely chopped
- 6-8 Green chillies slit in half lengthways and de-seeded
- 100 g Paneer crumbled
- 1 Ginger 1 x 2.5-cm / 1-inch piece, fresh, peeled and finely chopped
- 100 g Peas (2/3 cup), shelled if fresh
- 2 tablespoons Lemon juice
- 1/2 red (bell) pepper, finely chopped
- 1/2 Yellow (bell) pepper finely chopped
- 3 tablespoons Pomegranate seeds
- 1 teaspoon Black cumin seeds
- 1/2 teaspoon Cumin ground
- 30 g Coriander (Cilantro) leaves (1 cup), chopped
- Vegetable oil for deep-frying
- Salt
For the pastry
- 4 tablespoons Ghee
- 2 tablespoons Natural (plain) yoghurt whisked
- 250 g (All-purpose) flour (2 cups), plain, plus extra for dusting
Instructions
- First, make the pastry.
- Put the ghee, yoghurt, a little salt and the flour in a large bowl.
- Mix with enough water to make a soft dough.
- Cover the dough and set aside for 30 minutes in a cool place, preferably a refrigerator.
- Heat the oil in a pan.
- Add the ginger and garlic pastes, chilli powder, salt and the finely chopped mushrooms and lightly stir-fry for about 2 minutes, or until all the moisture has evaporated.
- Add the carrots, chillies and paneer and continue frying for about 1 minute.
- Then add the ginger and peas and sprinkle with lemon juice.
- Now add the peppers and pomegranate seeds and stir to mix well.
- Sprinkle over the black cumin seeds.
- Divide the dough into equal portions, then roll each portion into a round ball.
- Dust with a little flour and shape each ball into ovals.
- Place a little vegetable mixture in the middle, fold over to cover the vegetables and seal the edges.
- Trim off the uneven sides with a sharp knife to make neat rectangular or triangular lukhmi.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180’C / 350'F, or until a cube of bread browns in 30 seconds.
- Working in batches, carefully lower the lukhmis into the hot oil, and deep-fry until golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels) before serving.
Video
Nutrition
Serving: 8gSodium: 130mgCalcium: 87mgVitamin C: 36mgVitamin A: 1688IUSugar: 4gFiber: 4gPotassium: 217mgCholesterol: 28mgCalories: 304kcalSaturated Fat: 11gFat: 17gProtein: 7gCarbohydrates: 33gIron: 2mg
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