Hyderabadi Lukmi



For dough 

refined flour 400 gm

youghurt 1 tbsp

ghee 3 tbsp

Salt to taste


For stuffing

carrots 50 gm

beans 50 gm

cauliflower 50 gm

peas, blanched 50 gm 

potato, boiled, grated 80 gm 

oil 30 mil

saunf 1 ½ tsp

dhaniya 1 tsp 

turmeric powder 2/3 tsp

red chilly powder 1 tsp

coriander chopped 1 small bunch

mint chopped 1 small bunch

Salt to taste

Oil for frying.



For dough: 

  • Make hard dough mixing 3 tbsp ghee in remaining ingredients for the dough with water. 
  • Let the dough rest for ½ hour.


For Filling:

  • Heat oil in a pan and add the saunf, carrots, beans, cauliflower and peas.
  • Saute for some time. 
  • Add potato and then red chilly powder, turmeric and dhaniya powder and chopped mint with coriander. 
  • Keep aside, Roll the dough, apply a thick layer of ghee, fold it back and roll again.
  • Repeat the same procedure twice. Now, roll the dough in 1/8 inch thickness. 
  • Cut into squares. 
  • Place the filling in the centre and seal edges. 
  • Deep fry. 
  • Serve hot garnished with a coriander sprig.

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