Khasta Kheema Lukhmi

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • 500 g - maida/processed flour
  • 250 g - minced meat/kheema
  • lemon juice
  • 1 tsp - red chilli powder
  • chopped, mint and coriander leaves
  • 1 finely chopped green chilli
  • 1 to 2 tsp - curd
  • salt
  • 1 tsp - ginger garlic paste
  • 4 to 5 tbsp - melted ghee

How to Make Khasta Kheema Lukhmi

  • In a wok, heat oil and add kheema/minced meat
  • Cook for a while and add ginger garlic paste, red chilli powder, chopped mint and coriander leaves and green chillies finely chopped.
  • Cook the meat until tender.
  • Add lemon juice to it and cool it down.
  • Take a bowl and mix maida, ghee and curd and a pinch of salt
  • Ensure that soft dough is formed.
  • Keep it covered with a moist cloth for about 1/2 an hour.
  • For the Lukhmi:
  • Make a medium-sized ball of the dough and roll into an elongated puri.
  • Apply water on the sides and in the middle
  • Place the meat mince or cooked kheema on one side of the puri and cover it with the other side and seal.
  • Once done, take a knife and cut along the middle in a way such that it forms a small square purse shape (if required you can cut the sides and seal with water).
  • Seal well with water.
  • In a wok, heat oil and deep fry. Serve with mint chutney