Chatamari

Name: Chatamari
Yield: 7
Cuisine: Nepal
Ingredients: Rice flour — 250 g (9 oz); Water — 600 ml (20 fl oz); Salt — 1/2 tsp; Oil, plus extra for cooking — 2 tbsp; Minced meat (chicken or buffalo), cooked and seasoned — 150 g (5 oz); Eggs — 2; Chopped onion and coriander, for topping — 1/4 cup

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Rice flour — 250 g (9 oz)
Water — 600 ml (20 fl oz)
Salt — 1/2 tsp
Oil, plus extra for cooking — 2 tbsp
Minced meat (chicken or buffalo), cooked and seasoned — 150 g (5 oz)
Eggs — 2
Chopped onion and coriander, for topping — 1/4 cup

Method

Whisk the rice flour, water and salt together to form a smooth, thin batter, similar to a crepe batter.
Heat a little oil in a non-stick frying pan over medium heat.
Pour a ladleful of batter into the pan, spreading thinly into a large round.
Scatter a little of the cooked minced meat over the surface while the batter is still wet.
Crack an egg over the top and spread gently.
Cover and cook for 4–5 minutes until the base is golden and the egg is set.
Scatter with chopped onion and coriander before sliding onto a plate to serve.

Introduction: A thin, savoury rice flour crepe topped with minced meat, egg and vegetables, often called 'Newari pizza' for its layered presentation.

Cultural Background: Chatamari originates from the Newar community of the Kathmandu Valley, its rice flour base reflecting the region's rice-growing tradition, and it remains a beloved starter or snack at Newari gatherings and celebrations.

Tips: Spread the batter thin for the traditional crepe-like base. Cover the pan while cooking to help the egg set evenly on top.

Variations: Make a vegetarian version topped with just vegetables and egg. Cut into wedges for easier sharing, similar to a pizza.

Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day, though texture softens.

Reheating: Reheat in a dry pan over low heat for a few minutes until warmed through.

FAQs:

Q: Why is chatamari called 'Newari pizza'?

A: Its round, flat shape topped with various ingredients has drawn this comparison, though the base and flavours are distinctly Nepali.

Q: Can chatamari be made without meat?

A: Yes, a vegetable and egg topping makes for a satisfying vegetarian version.