Entree: Nepal – Newari Cuisine – चटामरी ➤ Chatamari (Newari rice-flour crepe topped with spiced ground meat and aromatics, served like a savory flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 2 cups (240 g) fine rice flour
- 1 1/4 cups (300 ml) water, and more as needed for batter consistency
- 1/2 tsp (3 g) salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil for batter and cooking
- 8 oz (225 g) ground pork or ground beef
- 1 small onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (15 ml) vegetable oil for sautéing
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1.5 g) turmeric powder
- 1/2 tsp (1.5 g) chili powder, or to taste
- 1/4 tsp (1 g) ground black pepper
- 4 large eggs, approx. 50 g each
- 1/4 cup (15 g) fresh cilantro, chopped
- 1–2 fresh green chilies, thinly sliced (optional), about 8 g
- Vegetable oil for cooking (as needed)

Instructions

1. Make the batter by whisking rice flour, 1 1/4 cups water, 1/2 tsp salt, and 1 tbsp oil in a bowl until smooth; batter should be pourable but slightly thicker than pancake batter. Adjust with a tablespoon of water if too thick.
2. Heat 1 tbsp oil in a skillet over medium heat. Add chopped onion, garlic, and ginger and sauté until soft and translucent, about 3–4 minutes.
3. Add the ground meat, cumin, coriander, turmeric, chili powder, black pepper, and a pinch of salt. Cook, breaking up the meat, until fully browned and flavorful, about 6–8 minutes. Taste and adjust seasoning. Remove from heat and keep warm.
4. Lightly oil a nonstick skillet or cast-iron pan and heat over medium. Pour about 1/3 to 1/2 cup (80–120 ml) batter into the pan and tilt to spread into a thin 6–7 inch (15–18 cm) round.
5. Spoon 2–3 tbsp of the spiced meat mixture onto the batter and spread slightly, leaving a small border. If using eggs, carefully crack one egg onto each chatamari and gently spread the white while keeping the yolk intact.
6. Cover the pan and cook until the batter sets and the edges are crisp and golden, about 4–6 minutes. If not using an egg, cook until top is set and underside is golden.
7. Transfer chatamari to a plate, garnish with chopped cilantro and sliced green chilies, and serve hot. Repeat with remaining batter and toppings for 4 chatamari.