Kursi Miyane
This is one of Amma's recipes. See her handwritten original →
Indulge in the exquisite flavors of Hyderabad with 'Kursi Miyane,' a classic egg delicacy that takes your taste buds on a flavorful journey. In this traditional Hyderabadi recipe, boiled eggs are expertly stuffed, coated with a spiced gram flour batter, and deep-fried to golden perfection. The result is a mouthwatering treat that's crispy on the outside and delightfully flavorful on the inside. Whether enjoyed as a delectable appetizer or a satisfying snack, Kursi Miyane brings the rich culinary heritage of Hyderabad to your plate. It's a true gastronomic delight that's sure to leave you craving for more.
Method
Boil Eggs
- Boil the eggs and cut them in half vertically.
Prepare Stuffing
- In a plate, remove the yolks from all the halved boiled eggs.
- Add finely chopped onions, chopped coriander, mint, finely chopped green chili, lemon juice (optional), and salt to taste.
- Mix all the ingredients well to make the stuffing.
Stuff Eggs
- Take the egg whites from which the yolks were removed and stuff the prepared mixture into the empty cavity.
- The stuffing should be double the height of the cavity.
- Stuff all the boiled egg halves.
Prepare Dipping Batter
- In a mixing bowl, combine Besan, Haldi, Laal Mirch Powder, and salt to taste.
- Gradually add ¾ cups of water, mixing to create a smooth batter with no lumps.
- The batter should have a flowy consistency to ensure the eggs are coated well.
Dip & Fry
- In a kadai, heat ¾ to 1 cup of oil.
- Dip the stuffed egg halves, ensuring they are well coated with the batter.
- Fry the eggs on medium-high heat for 1 to 2 minutes.
- Transfer the fried eggs to a plate lined with a paper towel to remove excess oil.
Serve with
Serve this delicious appetizer as-is or with a side of green chili dipping sauce!
