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Warqui Kheema Lukhmi is a traditional starter of Hyderabad. It’s simply a local variation to samosa which normally is shaped in a square but some places they shape in a triangle.

Traditionally mutton Kheema is used as the stuffing. I tried with Chicken Kheema and soy Kheema. Both came out really tasty. 
Preparation Time: 10 minutes 
Cook Time: 20 minutes + 2 minutes per batch 
Serves : 3-4
For Stuffing:
Chicken keema/Soy Kheema: 500 grams
Onion : 1 large chopped 
Green chilies: 3 chopped 
Ginger garlic paste: 1 tablespoon 
Turmeric: 1/2 teaspoon 
Red chili powder: 1 teaspoon 
Garam masala: 1/2 teaspoon 
Coriander powder: 1 teaspoon 
Coriander leaves/Cilantro: Small bunch 
Mint /Pudina : Small bunch
Salt to taste 
Outer Layer:
Puff pastry sheets : 6 (Home made or Store bought)
If using Soy, boil the soy chunks, drain them and put them in a food processor to make Kheema. 
Heat oil in a pan, add onions, green chilies and turmeric. Sauté till they turn translucent. 
Add ginger garlic paste and fry for 30 seconds.
Add the spice powders and mix well, add cilantro and mint Leaves. Fry for 1 minute. 
Add chicken/soy Kheema and cook for 12 minutes until it’s done. 
Take the puff pastry sheets, roll them thin, place a tablespoon of stuffing and press the edges as shown with a fork as shown in the picture.
Heat oil for deep frying and fry the Lukhmi on both sides until they turn golden. Serve hot with hot sauce.