Nepali
Chatamari
Chatamari is a Newar-style rice flour crepe cooked thin on a hot tawa and topped with spiced minced meat and egg. The base turns lightly crisp at the edges while the topping steams under a lid until juicy and fragrant.
Ingredients
- Fine rice flour1 cup
- Water3/4 cup, plus more as needed
- Salt3/4 tsp, divided
- Minced buffalo meat or chicken150g
- Red onion, finely chopped1 small
- Tomato, finely chopped1/2 medium
- Green chilies, finely chopped2
- Ginger-garlic paste1 tsp
- Cumin powder1/2 tsp
- Coriander powder1/2 tsp
- Turmeric powder1/4 tsp
- Timur powder1 pinch
- Mustard oil2 tbsp, divided
- Fresh cilantro, chopped2 tbsp
- Eggs2
Method
- Put the rice flour in a bowl with 1/4 teaspoon salt and gradually whisk in the water to make a smooth, pourable batter slightly thinner than pancake batter.
- Cover the batter and rest it for 20 minutes so the rice flour hydrates fully.
- In another bowl, mix the minced meat with onion, tomato, green chilies, ginger-garlic paste, cumin, coriander, turmeric, timur, 1/2 teaspoon salt, 1 tablespoon mustard oil, and cilantro.
- Beat the rested batter again and add 1 to 2 tablespoons water if it has thickened too much.
- Heat a flat tawa or heavy nonstick pan over medium heat, then lightly rub it with mustard oil.
- Pour half the batter onto the hot pan and quickly spread it into a thin round crepe about 8 inches wide.
- When the surface begins to set, spread half the seasoned meat mixture very thinly over the crepe, leaving a small rim uncovered.
- Crack 1 egg over the topping and gently spread the white with a spoon without tearing the base.
- Drizzle a little mustard oil around the edge, cover the pan, and cook over low to medium-low heat for 6 to 8 minutes until the meat is cooked, the egg is set, and the underside is lightly crisp.
- Slide the chatamari onto a plate and repeat with the remaining batter, topping, and egg.
- Serve hot, whole or cut into wedges, with tomato achar on the side if desired.
Common questions
Can I substitute buffalo meat in Chatamari?
Yes. Ground chicken works well and cooks faster. Ground lamb or beef can also be used if that fits your preference. Keep the seasoning the same, but cook denser meats a little longer before serving.
How long does the batter need to rest, and why?
Rest the rice batter for about 20 minutes. This gives the flour time to hydrate, making the batter smoother and easier to spread thinly. If it thickens after resting, whisk in 1 to 2 tablespoons water.
What are the most common mistakes when making Chatamari?
The biggest mistakes are batter that is too thick, a pan that is too cold, and adding too much topping. Spread the batter thinly, keep the heat medium, and use a light layer of meat so the crepe cooks through.
How should I store leftover Chatamari?
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a dry skillet over low to medium heat so the base crisps again. Avoid microwaving if you want to keep the texture better.
What should I serve with Chatamari?
Serve it hot with a simple tomato achar, spicy chutney, or extra fresh cilantro and sliced chilies. A light salad or pickled vegetables also works well. It is best eaten right after cooking while the edges are still crisp.