Lukhmi

Prepare the dough: mix all-purpose flour with salt and ghee. Rub the ghee into the flour until it resembles coarse crumbs (this creates the flaky texture). Gradually add cold water and knead into a firm, smooth dough — stiffer than chapati dough. Cover and rest for 30 minutes.

Prepare the keema filling: heat oil in a pan over medium heat. Add chopped onions and sauté for 5–6 minutes until golden.

Add ginger paste and garlic paste. Cook for 2 minutes.

Add the minced mutton and cook on high heat for 8–10 minutes, breaking up any lumps, until the meat is browned and all moisture evaporates.

Add turmeric, red chilli powder, and garam masala. Stir well and cook for 3 minutes.

Add green chillies, mint leaves, coriander leaves, and lemon juice. Mix well. The filling should be dry — no excess moisture. Taste and adjust seasoning. Cool completely.

Divide the rested dough into 12 equal portions. Roll each portion into a thin square or rectangle about 10 cm × 10 cm.

Place 2 tablespoons of the cooled keema filling in the center of each square.

Fold the dough over the filling to form a square or rectangular parcel. Press the edges firmly together and crimp with a fork to seal tightly.

Heat oil in a deep kadai over medium heat (about 160–170°C).

Fry the lukhmi in batches for 5–6 minutes, turning occasionally, until golden brown and crispy on all sides.

Drain on paper towels and serve hot with mint chutney or tamarind chutney.