1. In a wok, heat oil and add kheema/minced meat
2. Cook for a while and add ginger garlic paste, red chilly powder, chopped mint and coriander leaves and green chillies finely chopped.
3. Cook the meat until tender.
4. Add lemon juice to it and cool it down.
5. Take a bowl and mix maida, ghee and curd and a pinch of salt
6. Ensure that soft dough is formed.
7. Keep it covered with a moist cloth for about 1/2 an hour.

For the Lukhmi:

1. Make a medium-sized ball of the dough and roll into an elongated puri.
2. Apply water on the sides and in the middle
3. Place the meat mince or cooked kheema on one side of the puri and cover it with the other side and seal.
4. Once done, take a knife and cut along the middle in a way such that it forms a small square purse shape (if required you can cut the sides and seal with water).
5. Seal well with water.
6. In a wok , heat oil and deep fry.
7. Serve with mint chutney