Lukma June
Time of preparation: 40 Minutes
Time of cooking: 30 Minutes (Serves 6)
Ingredients for filling:
| Onion (chopped) | 1 medium |
| Salt & Ground Black Pepper | ½ tea spoon each |
| Ginger & Garlic Paste | ½ tea spoon each |
| Vinegar | 1 table spoon |
| Tomatoes (chopped) | 2 to 3 medium |
| Oil | 3 table spoon |
| Minced Meat (uncooked) | 1 cup |
Steps for filling:
| 1. Sauté onion and add ginger garlic paste and stir in the spices. |
| 2. Add the meat and cook with tomatoes. |
Ingredients for cover:
| Flour | 2 cup |
| Egg | 1 |
| Salt | ¼ tea spoon |
| Ajwain (Carom Seeds) | ¼ tea spoon |
| Ghee | 1 cup |
| Baking Powder | ½ tea spoon |
| Water | To kneed |
Steps for cover:
| 3. Mix ghee in flour well and add the other dry ingredients. |
| 4. After it starts to form crumbles add water and kneed well into hard dough. |
| 5. Flatten with rolling pin and cut out rounds. |
| 6. Place the filling in the centre and fold the round in half and seal the sides by pressing the ends together with a fork after applying water. |
| 7. Deep fry and serve with your choice of sauces. |
