HYDERABADI LUKMI

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Posted on Mon 29 Oct 2007 (643 reads)

Ingredients:

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 powder1 tsp
coriander chopped 1 small bunch
mint chopped 1 small bunch
Salt to taste
Oil for frying.

Method:
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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