Indian Street Food: Egg White Bun Omelette

Chapter 2: School - Home - School (1993-2000)

You can take a child out of boarding school, but you cannot take the boarding out of a child.

In 1992, at the age of 9, I went to an all-girls boarding school in northern India. My brother was already in one for boys since 1990, and although they were different schools with little interaction, it was slightly relieving to know he was somewhere in the same town. Like all children, I had worked hard to get in and was excited that I was selected (mostly because it made my dad so happy!), although I don’t think I fully understood what was really happening. I just went with the flow - or rather didn’t have a choice. All I knew was that my parents were working very hard, saving and sacrificing, to be able to afford this for the both of us. And like all children, I was sad to go. I can only recall that the first few months (or perhaps years), were trying, to say the least.

At that age, there was nothing worse than seeing your parents walk away, and wave you a goodbye from outside the gates. I used to tiptoe as high as I could, and peek through the iron bars till I saw the last of my mums fluttering ‘dupatta’ (Indian clothing) walk away. I held back my tears every.single.time, because no parent wants to leave their child crying. It would just be easier for them. So I swallowed my feelings, and then let them all go on my dormitory bed.

My first bed was close to a window, and that gave me some comfort. There were girls’ who came from far, and those who lived nearby. Those who were unhinged that they were all alone in new surroundings, and others, like me, who let their feelings overwhelm them in the calm of the night. There were girls who broke rules, and those who drowned themselves in their studies. There were girls who were kinder than others, and those who had no visitors for months. As such, boarding school was my introduction to life.

In the years that I grew up, the one thing that I always felt grateful for was how connected my parents tried to remain with us while away. My mother wrote to me once a week (yes, this was way before internet and emails!) and made me promise that I would too. Sometimes a tear would drop on my letter, causing a smudge, and her next letter would have a long excerpt about how much fun we’d have when they visit - which would be very soon. How did she know?! They also always kept their promise to visit us once a month and, while I was only permitted to see them for a day, I took salvage in the realisation that many children never saw their loved ones at all through the term- so in a sense I was lucky. I felt loved and missed.

On such ‘outings’ (as they were called), my brother and I were forever starved. All we wanted to do was eat all of our favourite foods, snuggle with them and as for me, tell them a pile of stories that I had been saving for the day. On one such outing, while smacking our lips over a warm, oozy, slightly spicy bun omelette from a street side vendor, I started crying. When nudged for the reason, I revealed that I hated the eggs in school (reminded me of stale rubber), and had been going hungry most breakfasts. My dad was concerned. They had selected a “non-vegetarian” meals for me in school, but that meant meat & eggs. You could select being vegetarian with egg, but strangely there was no option to be non-vegetarian without egg. So after a bit of back and forth with my school matron, it was agreed I would simply switch to be vegetarian. I could stay without meat, but anything to not eat those eggs again.

This story is central to my dislike for eggs, which remained deeply engrained in me for many many many years. In fact, I truly only re-discovered them again when pregnant in 2015. And when you discover (good) eggs, there is no turning back.

Looking out on a grey rainy day, reminds me of that very school outing, and the day I officially broke up with eggs. It was a strange milestone, but a milestone nonetheless.

Bun Omelette, true to it's name, is a soft bread roll smothered in butter and stuffed with the most delicious, spicy, veg-filled omelette ever. It's a common street food in Northern India (although not the most hygienic!) and provides a great, cheap snack for many on the move.

Years later, when I started eating eggs again, I tried and tested many versions that wouldn’t make me gag. This egg-white bun omelette is surely one of them.

Ingredients

For the Omelette

3-4 egg whites (also delicious with whole eggs if you prefer. Use 2 eggs if using whole)

4 cherry tomatoes, halved

1/4 small onion, finely chopped

1 green chili, chopped

½ cup baby spinach leaves, roughly torn

Some fresh cilantro, finely chopped

½ teaspoon chaat masala (optional-available at most Indian grocery stores)

A pinch of turmeric

A pinch of garam masala (available at most Indian grocery stores)

2 tablespoons light olive oil

2 tablespoons aged cheddar or gouda cheese, grated

Salt & pepper to taste

Others

1 Bread Roll (I used Challah, but you could any soft buns or rolls of choice)

Butter to toast

If you have, cilantro chutney, sriracha mayo or your favourite hot sauce

Method

Beat the egg whites lightly with a pinch of salt and pepper. Keep aside.

Heat oil in a non-stick frying pan. Once hot, add the chilies, tomatoes & onions, with a pinch of salt. Cook till the onions are translucent and the tomatoes are soft enough to crush. Stir in all the dry spices, and cook for a quick few seconds. Add the spinach & cilantro, and cook till the leaves wilt. Add the beaten egg white, stir a little and then let it set. Once set, flip it over, and sprinkle with grated cheese and fold in half. Let the egg cook completely on both sides on medium-low heat. And it really doesn't matter if the omelette looks imperfect or breaks! The flavour will all itself in the mountain of veggies and spices we added.

Put it together

Cut the buns in half. Butter them (generously!) and put face down on the same pan you cooked the egg. Lightly toast each half, and then remove from heat. Add a teaspoon of cilantro chutney/hot sauce/sriracha mayo on one half, followed by the omelette, and close with the other half. Cut into half and enjoy warm with your hands - please no forks and knives here! A cup of masala chai on the side never hurts.

Watermelon & Cucumber Chaat (Salad)

"I know I know, summer is over, but can't we celebrate anyway?

Slurp, crunch, savor, the red we love all May...

Spiced like the streets, on a scorching Indian afternoon

It's like those childhood treats, during holidays in June

July has come & gone, and Autumn is taking over the sun

So we'll hold on to the warmth, in this little glass of yum.."

Ingredients

1/2 watermelon, cut into cubes or rounds (using a melon baller)

2 large cucumbers, de-seeded, peeled and cut into 1inch pieces

Juice from 1 lemon

Handful of fresh coriander, finely chopped (the more the better!)

12-15 fresh mint leaves, finely chopped

1 teaspoon black/rock salt

1/4 teaspoon paprika or chili powder

1/4 teaspoon dry mango powder

1/2 teaspoon roasted cumin powder

Salt to taste

Mix the watermelon, cucumber, coriander & mint and chill for 30 mins. When ready to serve, toss with lemon juice and spices.  Eat fresh. A quick, simple, super healthy spiced fruit salad that will change the way you see watermelon!

Maple Yogurt w/ Cinnamon Ginger Plum Compote

 

"Red fiery red, swirled with white

Like ribbons of energy, in a dark lifeless night..

A burst of flavor, tart, sweet & spice

Your go to snack, when dessert doesn't suffice.

Quick to whip up, pleases the mid day munch

A luscious splash,  and a recipe emerging from a hunch!"

Ingredients

2 ripe plums, pitted and chopped into pieces

3 tablespoons brown sugar

1 teaspoon fresh ginger, grated

1/4 teaspoon cinnamon powder

1/2 teaspoon vanilla essence

1 cup thick yogurt (greek or otherwise)

2 teaspoons dark maple syrup

Heat a non stick pan. Add sugar, along with 3 tablespoons water and allow the sugar to melt. Once melted, add the ginger and cook for a few minutes. Stir in the plums, cinnamon & vanilla essence. Cover and cook on medium flame till plums are tender.

Turn heat to high, and mash the pulp with a spoon. Continue cooking till most of the liquid is absorbed and you get a jam like consistency - but don't let it get too thick. Remove from heat and cool.

Mix the yogurt & maple syrup till smooth & creamy. Add a dollop of the compote in a tall glass, followed by the yogurt. Refrigerate for 2 hours & serve cold.

A creamy, low fat dessert with hints of summer fruit & spice!

Spicy Corn Salad (Chaat)

“I walked streets

Of vendors full,

Frying & tossing

Aromas that pull..

A quick squeeze

For a perfected snack,

Spice, masalas & lemon

No flavors lack!

Chaat for family

Or when you’re lone,

A delicious memory

Re-created at home..”

Ingredients

2 cups frozen corn kernels

½ red pepper, finely chopped

½ green pepper, finely chopped

1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)

1 cup cherry tomatoes, halved

Bunch of fresh mint, roughly chopped

Bunch of fresh coriander, roughly chopped (leaves & stalks)

2 tablespoons white vinegar

Juice of half a lemon

½ teaspoon paprika

½ teaspoon cumin powder

½ teaspoon chat masala (or dry mango powder)

Salt & pepper to taste

1 tablespoon light olive oil

Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).

Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.

Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.

Try this, and other delicious creations, at one of my upcoming dining experiences!