As Ramadan fasting is going on, I will be googling for different recipes so that I can make them in the evening for iftar. One such recipe is this Kheeme ki Luqmi which I found when I accidentally stumbled on Roha Khan’s blog Hyderabadi Cuisine Recipes- angel, simply an amazing blog.
Ingredients:
For the Dough:
- Maida- 1 Cup
- Semolina- ¼ Cup
- Curd- 4 tbsp
- Warm Milk- 4 tbsp
- Ghee- 1 tbsp
- Salt- as required
- Baking Soda- a pinch
For the Filling:
- Chicken (minced)- 1 Cup
- Onions (chopped)- 2 nos
- Green Chillies and Ginger (Crushed)- 2 tbsp
- Mint Leaves- ½ Cup
- Turmeric Powder- 1tsp
- Red Chilli Powder- 2 tsp
- Garam Masala Powder- 1tsp
- Salt- as required
- Oil- 2 tbsp
- Lemon Juice- 1 tbsp
- Oil- for deep frying
Method:
- In a bowl mix maida, semolina, curd, warm milk, ghee, baking soda and salt. Knead well with your fingers till smooth and keep this dough aside wrapped in a wet cloth for sometime.
- Heat oil in a kadai. Add the chopped onions and fry till translucent. In this add the ginger and green chillies paste and stir till the raw smell disappears.
- Add the chicken and salt and mix well. In this add the turmeric powder, red chilli powder and garam masala powder. Mix well cover and cook till the chicken is cooked.
- At last add the chopped mint leaves and lemon juice, mix and remove from stove and keep it aside.
For assembling:
- Roll the dough evenly on all the sides and take a spoon full of the filling and keep it in the middle of the rolled dough and close seal it with wet fingers.
- Cut the edges in a square shape using a knife or a cutter and press the edges with a fork or using your fingers. Repeat this with the remaining dough and the filling.
- Heat oil to deep fry and fry the dough on both the sides till it turns golden in colour. Remove and drain on paper towel and serve it along with mint chutney or tomato ketchup or enjoy as it is...
The filling 
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