Air fryer recipe · Snacks
Air-Fryer Lukhmi Mince Squares
Crisp golden squares of Hyderabadi pastry hiding a fragrant spiced lamb mince that snaps at the first bite.
- 18 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 275kcal
- 10.0 gprotein
- 24.2 gcarbs
- 15.2 gfat
- 1.1 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Lamb mince (keema)200 g
- Plain flour dough150 g
- Ginger-garlic paste1 tbsp
- Green chillies, minced2
- Garam masala1 tsp
- Oil for brushing2 tbsp
Method
Cook the keema
Saute the lamb mince with ginger-garlic paste, green chillies and garam masala over medium heat until every drop of moisture has gone and the mince looks dry and crumbly. Spread it on a plate to cool completely so the pastry does not turn soggy when filled.
Roll the dough
Rest the stiff plain-flour dough for fifteen minutes, then roll it into a thin even sheet barely thicker than a coin. Cut the sheet into neat squares roughly the size of your palm, keeping the offcuts under a damp cloth.
Fill and seal
Place a tight spoonful of cooled keema in the centre of half the squares, then dampen the edges with water and press a second square firmly on top. Crimp the borders with a fork so the filling stays locked inside during the air-fry.
Brush with oil
Lay the filled squares on a tray and brush both faces generously with oil to mimic the deep-fried sheen of classic lukhmi. A good coating of oil is what gives that shattering, flaky crust.
Air-fry until crisp
Arrange the squares in a single layer in the basket and air-fry at 190C for 14 minutes, flipping once at the halfway mark for an even bake. They are ready when both sides are deep golden and audibly crisp when tapped. The meat is done when it is cooked through with no pink in the centre.
