Chatamari

Chatamari is a special Newari dish which is like a crepe made of rice flour and optionally topped with mince meat with seasoning or vegetables.

Use non stick pan so that Chatamari doesn’t stick to the pan.

Ingredients 

For Rice Base

• 2 cups rice flour
• 3 eggs (beaten)
• 1 cup water (depends on consistency)
• 1 cup ghee or butter
• 1 teaspoon salt
• ½ cup of peas
• A bunch of coriander leaves chopped

For Toppings

• 250 grams minced chicken
• ½ cup finely chopped onions
• ½ cup diced tomatoes
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• ½ teaspoon freshly ground black pepper
• 2 teaspoons curry powder
• Salt to taste
• 1 tablespoon cooking oil

Steps

• Mix minced meat, salt, pepper, onion, tomato, oil, peas, curry powder, coriander leaves, garlic and ginger in a big bowl and put aside. This will be the topping for the Chatamari.

• Mix rice flour, eggs, water and salt to make batter.
• You may need to add more water if necessary to achieve the consistency similar to the batter for crepes.

• Heat a non stick pan.

• Pour in some batter and spread out into a thin crust. Cover the pan and cook just on one side for a few minutes. Don’t flip onto the other side.

• Put the toppings on top of the Chatamari and cook for a few minutes by covering the lid.

• If you like your meat well done, take the Chatamari and put it in the oven on low heat for 2 minutes. But this tends to dry the Chatamari. Alternately you can pre-cook the minced meat mix and then add it to the Chatamari in this step.

• For vegetarian options, topping can be made with potatoes, onions and tomatoes or if you eat eggs just use scrambled eggs for toppings.

• Serve hot with spicy achar or your favourite sauce.

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