Chatamari — Print Recipe — The Culinary Codex

A thin rice flour crepe topped with minced meat, eggs, and fresh vegetables, often called Nepali pizza. This Newari delicacy is cooked on a flat griddle and served as a festive snack or light meal.

Ingredients

2 cups rice flour
1 cup water
200g minced chicken or buffalo
2 eggs
1 small onion, finely chopped
2 green chilies, minced
1/2 teaspoon turmeric
1 teaspoon cumin powder
Salt to taste
Fresh cilantro for garnish
2 tablespoons oil

Instructions

1 Mix rice flour with water to form a smooth thin batter, similar to crepe consistency. Let it rest for fifteen minutes.
2 Season the minced meat with turmeric, cumin, salt, and chopped onion. Cook briefly in a pan until half done.
3 Heat a flat griddle or tawa and lightly oil it. Pour a thin layer of rice batter and spread it evenly in a circular shape.
4 Spread the seasoned meat mixture over the crepe and crack an egg on top. Cover and cook on medium heat for five to seven minutes until the edges crisp up.
5 Garnish with fresh cilantro and green chilies. Slide onto a plate and serve hot with tomato chutney.

Did You Know?

Chatamari is sometimes called Nepali pizza due to its flat shape and various toppings, but it predates Italian pizza by centuries as a staple of Newari feast culture.