Tag Archives: Nepali creep


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.


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


  • 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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