Dahi Lukhmi By Ranveer Brar

Dahi Lukhmi

Chef Ranveer Brar gives an interesting and mouthwatering twist to the traditional Hyderabadi non-vegetarian dish called Lukhmi. Here he makes the vegetarian version of the Lukhmi with a unique kala chana filling. This deep-fried savoury delicacy soaked in spicy, tangy tamarind water is too good to resist.
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Serves

1-2

Cooking Time

12-15 Min

Meal Type

starter

Preparation Time

10 Min

Difficulty

Medium

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INGREDIENTS

  • 1 ½ cup all-purpose flour
  • ½ cup curd
  • water as required
  • 1 ½ tsp desi ghee
  • 2 green chillies finely chopped
  • 1 large piece of ginger
  • 1 -2 cup boiled kala chana
  • 3 tbsp desi ghee
  • 1 tbsp cumin seeds
  • salt to taste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 3 tbsp Curd
  • 2 spoon tamarind paste
  • coriander leaves
  • desi ghee
  • wheat flour
  • oil for frying
  • tamarind paste
  • red chilli powder
  • finely chopped onion
  • finely chopped green chill
  • 1 tsp coriander leaves
  • curd
  • tamarind paste
  • coriander leaves

PREPARATION

  1. 1

    Knead wheat flour, curd, water and desi ghee in a deep plate, and cut green chilies and ginger into small pieces.
  2. 2

    Mix the boiled gram with help of churner.
  3. 3

    Add desi ghee, cumin, ginger, green chillies, salt, red chillies, turmeric and coriander powder in a pan, fry it and then add curd to it.
  4. 4

    Add tamarind paste and coriander leaves to the boiled gram and mix well.
  5. 5

    Now make chapatti from the dough, add some desi ghee to it, fold it back and roll out.
  6. 6

    Apply a mixture of flour and water in it and then fill mince of gram in it, then cut it into a shape of pillowcase and make small holes on top of it.
  7. 7

    Then fry the Lukhmis in the oil.
  8. 8

    Mix water, tamarind paste and red chilli in a bowl and soak the Lukhmis in it.
  9. 9

    Add the Lukhmis on top of green chillies, onions, coriander leaves and curd and add tamarind paste in it and serve it.
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