Chowlette

Chowmein + Omelette = Chowlette.


Yeah! That is precisely what this snack is all about.

I have no idea whose brain child this ‘Chowlette’ is but I heard this name from my ‘dida’ (maternal grandmother). She learnt this recipe from a cookery show, passed it on to my mom and from her to me and my cookbook. For omlette lovers, this is just a fabulous variation.

Ingredients:

  • Chowmein/Noodles, boiled – 1/2 cup
  • Vegetables (carrots and beans), finely chopped – 1/2 cup
  • Peas – 1 tbsp
  • Eggs – 3 or 4
  • Onions, finely chopped – 1/2 medium
  • Lime juice – to taste
  • Salt – to taste
  • Cilantro, finely chopped – 1/2 bunch
  • Tomato Sauce – to taste
  • Green chillies, chopped or Red chilli powder – to taste
  • Pepper powder – to garnish
  • Oil

Method:

  • Boil the noodles till its completely cooked, drain the water and keep aside.
  • Finely chop all the vegetables in a bowl, add peas, chopped onions, lime juice and chopped cilantro to it.
  • Add the boiled noodles.
  • Break the eggs and pour it on the noodles and vegetable and mix well together till the egg is completely beaten.
  • Add salt and chillies to taste.
  • Heat oil in a pan, swirl it so that the sides of the pan is also coated with the oil.
  • Add little of the mixture (approx 1/2 cup) to the pan  and with a spoon/ladle spread it around like a thick omlette.
  • Sprinkle some pepper powder on the top side.
  • On medium flame cook on one side completely. Once done, flip it over and let it cook on the other side. (This may take some time.)
  • When both the sides are completely cooked, carefully transfer it to a plate and serve it hot with some tomato sauce on it.

Serves – 2-3

Note:- The egg holds the chowlette together and hence if the quantity of egg is less it becomes difficult to flip over the chowlette in an intact form.

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3 thoughts on “Chowlette

  1. I have another suggestion, so that keeps the oil out totally. Take a baking tray, grease it with a little oil, pour the egg and noodles mixture, put it in the microwave (microwave and convection) for 10 mins. Take it out. Sprinkle some pepper, basil leaves, ketchup, and again microwave for 10 mins. It tastes even better, because the top crust becomes crunchy..yum, yum. and no oil 🙂

  2. This amalgamation of noodles and omelette is quite simple yet unique in its own way. Would definitely love to try it out at home.

  3. This recipe was created by my mother Doll (Rita) Majumder and the name was given by me Rwitti Roy ( then Majumder) and first published in Sananda magazine (an Anandabazar Patrika publication) curated by Sudeshna Roy (of ABP), place setting done by (Bibi Roy of ABP) and pictures taken by Vivek Das. In this issue my mother and mashi had given some original recipes and chowlette which was her creation for a hearty brunch was published.

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