Newari Specialties
Chatamari
चतांमरि
Often called the Nepali pizza by visitors, chatamari is a paper-thin crepe of fermented-free rice batter cooked on a griddle and finished with minced buffalo, egg and aromatics. Newar families traditionally make it for festivals, family gatherings and the arrival of guests rather than as everyday food. It is eaten straight from the pan, folded or torn by hand, with a pinch of ginger and a fiery tomato achar on the side.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Serves
- 4
- Difficulty
- Medium
At the stove
Method
Whisk the rice flour with the salt and enough cold water to make a smooth, pourable batter roughly the thickness of single cream. Rest it for 20 minutes and loosen with a splash more water if it thickens.
Mix the minced meat with the onion, tomato, ginger-garlic paste, green chillies, cumin, turmeric, timur and a good pinch of salt. Work it with your fingers so the spices coat every strand.
Warm a heavy non-stick or well-seasoned iron griddle over low heat and brush it lightly with mustard oil. Low heat is essential — chatamari should set gently rather than blister.
Ladle in enough batter to coat the base and swirl the pan so it spreads into a thin round. Do not flip it; the crepe cooks from one side only.
As soon as the surface loses its wet shine, scatter a quarter of the meat mixture over the top and press it down lightly with the back of a spoon.
Crack an egg into the centre, break the yolk if you prefer it set, and cover the pan with a lid.
Cook for 6 to 8 minutes until the meat is cooked through, the egg is firm and the underside of the crepe has turned pale gold and lifts away cleanly.
Slide onto a plate, shower with coriander, and repeat with the remaining batter. Serve hot with tomato achar and slivers of raw ginger.
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