Entree: Nepal – Kathmandu Valley – चटामरी ➤ Chatamari (Nepalese rice-flour crepe traditionally topped with spiced minced meat or egg and served as a savory street-food entrée)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

- 1 1/2 cups (180 g) rice flour
- 2 cups (480 ml) water (adjust for batter consistency)
- 1 tsp (5 g) salt
- 1/4 tsp (1 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil plus more for cooking
- 8 oz (225 g) ground beef or buffalo (or ground lamb)
- 1 small onion, finely chopped (about 70 g)
- 1 tbsp (15 ml) ginger-garlic paste
- 1 small tomato, finely chopped (about 60 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) chili powder or to taste
- 1/2 tsp (2 g) garam masala (optional)
- 1 tbsp (15 ml) vegetable oil for cooking meat
- 4 large eggs, approx. 200 g total
- 2 green chilies, finely chopped (optional)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) plain yogurt or achar on the side for serving (optional)

Instructions

1. Make the batter by whisking rice flour, water, salt, turmeric, and 2 tbsp (30 ml) oil until smooth and the consistency of a thin pancake batter; let rest 10 minutes. Adjust water if too thick.
2. In a skillet heat 1 tbsp (15 ml) oil over medium heat. Add chopped onion and sauté until translucent. Add ginger-garlic paste and cook 1 minute.
3. Add ground meat and cook, breaking up, until browned. Stir in tomato, cumin, coriander, chili powder, and garam masala. Cook until meat is fully done and mixture is relatively dry, 6–8 minutes. Taste and season with salt. Keep warm.
4. Heat a nonstick skillet or flat griddle over medium heat and brush lightly with oil. Pour a ladleful of batter to form a thin round about 6–8 inches (15–20 cm) across.
5. Immediately spoon 2–3 tbsp (30–45 g) of the spiced minced meat onto the center of the batter and spread thinly. If using egg, crack one egg onto the meat and gently spread yolk if desired.
6. Cover the pan with a lid and cook until the edges are crisp and the batter is set and the egg is cooked to your liking, about 3–5 minutes. Repeat to make 4 crepes.
7. Garnish each Chatamari with chopped green chilies and cilantro. Serve hot with yogurt or achar and additional chili if desired.