Likhmi is a popular Hyderabadi Snack. In authentic preparation it is shaped into a flat square patty, made with maida and stuffed with Kheema (mutton mince).
It is still served as a starter in the authentic Hyderabadi course of meal at weddings and celebrations etc.
In this recipe I have used chicken mince as stuffing.
For the dough:
- 2 cups Maida (All-purpose Flour)
- ½ tsp salt
- 4 tbsp ghee
- 1 tsp Ginger Juice
- ¼ cup fresh yogurt
- warm water
For the Stuffing:
- ½ pound minced Chicken
- 1 tsp Ginger Garlic paste
- 1 small Onion sliced thinly
- 2-3 Green chilies ground to fine paste
- 1 tbsp Cilantro chopped fine
- 1 tbsp Mint leaves chopped fine
- 1 tsp Garam masala
- Ghee 2 tbsp
For deep frying:
Cooking Oil for deep frying
- Boil the chicken mince with ginger-garlic paste and salt till done.
- Heat ghee in a pan and fry onion till light brown. Add the minced chicken and green chili paste; fry till dry. Mix in the garam masala powder, coriander and mint leaves. Keep aside.
- Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Mix the yogurt and ginger juice. Knead to soft, but not sticky dough, with warm water.
- Divide the dough into small portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince filling at the centre. Cover with another chapati. Seal the edges by pressing down.
- Cut into squares and deep fry the Lukhmi on medium heat until golden brown. Drain on paper towels.
- Serve with Chutney.
Do You Know?
Food fried at too low a temperature will be greasy (normal deep frying temperature of food is 375oF).
Overcrowding the wok during deep frying, also lowers the temperature of the oil, leading to greasy food