Noodles – Mummy style


The last couple of weeks, I have been haunted by some of the smells from my childhood. Like the milky smell of condensed milk poured over hot patishaptas, heeng laced kochuris and the mildly flavoured evening snack of noodles that my mamma used to make. It was called chow-chow. It was made with thin noodles with a smattering of vegetables and served with a fried egg garnish. Last sunday, Sankarshan and I were insane enough to drive down to the Bengali Sweetshop at the other side town to grab some Radhaballabis. The store also stocks groceries (like kasundi, daals, ghee etc.) and some wierdly exotic stuff like Sankha, Aalta etc., which are generally not available around here. Amongst the stash I found packets of thin noodles for chow-chow. Without delay, I grabbed some and made them last evening.


The recipe follows:


2-3 persons

You Will Need:

  • Noodles – 2 small packs
  • Potato – One small to medium, chopped finely
  • Carrot – One small to medium, chopped finely
  • Peas – Half a cup
  • Egg – one, beaten with a little salt
  • Water – To boil the noodles
  • Vegetable/Groundnut Oil – 4-5 teaspoons
  • Salt – As required
  • Butter – Half a teaspoon
  • Black Pepper Powder – As required


  • Heat adequate amount of water in a cooking pan with about a teaspoon of water and a little salt
  • Crush the noodles roughly and when the water starts bubbling, add them into the water. Let it boil for about 3-4 minutes
  • Turn down the heat a little. Test if the noodles are about 3/4th done, by pressing a couple of them
  • Take it away from the heat and let it stay in the water for another 2-3 mintues. Drain and sift through them lightly with a fork. Let it cool
  • In a yok or suitable cooking pan, add about 3-4 teaspoons of oil
  • Add the chopped potato, carrots and peas and lightly fry them. Add salt. Turn down the heat and cover and cook, until the vegetables are done. Make sure to check that the vegetables do not get burnt.
  • When the vegetables are cooked, add the drained noodles and mix well.
  • Adjust salt if required.
  • In a differnt pan, heat about a teaspoon of oil and spread out the beaten egg like an omlette. When cooked, cut thin stips of this and add them to the noodles.
  • Add black pepper powder and butter to the noodles. Mix well and serve hot.


  • These are made from all-purpose flour, and a healthier alternative would be to use the semolina or rice noodles. I made an exception for only this time, just to get the effect right.
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    4 Responses to “Noodles – Mummy style”

    1. i tried making it too and realised that the “noodles” makes a big difference. the chang’s noodle i bought definitely didn’t bring out the flavour i was looking for! will try bengali sweetshop – but where is it?

      • 2 runa

        Arrgh.. this shop is in Pune. But I have heard from my friends that there are similar shops in Bangalore. I’ll check and let you know.

    2. Looks yummy !

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