Makes approx. 8-10 pieces

Ingredients for the dough:
1 cup whole wheat flour (atta)
1 tbsp all-purpose white flour (maida)
1 tbsp course semolina (sooji)
Up to 1 cup whole milk
1 tbsp oil (plus extra for deep frying)

Ingredients for the ground beef mixture (my version):
1/2 lb ground beef
1-2 tbsp oil
1 small onion, thinly sliced
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric
1/2 tsp ground cumin
1 small chopped green chile
Ground black pepper
1-2 limes
Chopped cilantro


1. First make the dough: Combine the dry ingredients in a large bowl. Then add about half the milk, and start kneading the dough. Add more milk as needed. You should end up with a soft, pliable, but not too sticky ball of dough. Knead well. Pour about a tbsp of oil onto the dough and mix it in briefly. Prick the dough a few times with a fork, all over, so that the oil sinks in. Then put it in an airtight container and leave in the fridge for at least 1/2 an hour.

2. For the beef mixture: Heat up the oil on medium-high heat and saute the onion till golden brown. Plop in the ground beef, green chile, salt, chilli powder, turmeric, ground cumin and black pepper, then cook this off. Brown the meat well, and make sure that you evaporate as much of the liquid as possible (stirring helps). Finish off with mixing in chopped cilantro and the juice of 1-2 limes (you want to really taste that tanginess in each bite). Mix, then turn off the heat and set aside to cool.

3. Start assembling the lukhmi about 45 mins before you need to serve them. The refrigerated dough needs to be kept at room temperature for about 15 mins before you start rolling it out.

4. Separate the dough into two pieces (easier to roll out). Dust your surface with some AP flour, and roll out the dough till it's this thin (see below!). Use more AP flour if the dough sticks to your rolling pin or your surface.

5. Place 1 heaping tsp of the beef mixture for each lukhmi (it's a bit like making fresh ravioli). Put this in the middle of the bottom-half of the dough you've rolled out. Then you use the top-half of the dough to cover these. Push out any air pockets before you pinch close the dough all around, tightly! Separate but cutting with a knife. Pretty it up all you want - I was lazy, so didn't. Set aside under a damp cloth, as you make the rest of the lukhmi.

6. Heat up your frying oil on medium-high till it's pretty hot (sorry, I don't have a thermometer). The idea is that as soon as you put in one lukhmi, it should start bubbling immediately and rise to the surface. Keep dousing the top that floats up with hot oil, so that it fluffs up. Once golden brown on both sides (about 1 min or less), drain on a paper towel and continue with the rest. Serve immediately with ketchup or your favorite chutney!