Hyderabadi keema samosa

Lubna Karim identifies luqmi or lukhmi as a Hyderabad keema samosa and presents the version her mother made for her blog. The pastry combines all-purpose flour, whole-wheat flour and fine semolina around a spiced minced-meat filling.

The minced meat is mixed with ginger-garlic paste, chopped green chilli, red chilli powder, turmeric and salt, then left covered with cling to marinate. Sliced onion is fried in oil until translucent before the meat is added and briefly fried. The pan is covered and the filling cooks until soft, with stirring in between.

After the filling is removed from the heat, chopped coriander is mixed through and the filling held aside. Lemon juice is added just before filling the pastry. In a separate bowl, the three flour ingredients are combined with salt, vegetable oil and water and kneaded into a soft dough.

The dough rests under cling, then is kneaded again. Small portions are rolled into thin circles with dusting flour and cut with a sharp knife. Filling is added, the edges are moistened with a wet forefinger, and the ends are brought together into the selected triangular shape and pressed closed.

The filled luqmi are deep-fried over low heat, turning until golden brown on all sides, then removed onto a wire-mesh strainer. They are served hot. The source describes a crisp, soft and chewy crust enclosing the spicy, tangy filling.