Ingredients

• 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