Can I make the batter ahead of time?
Yes, you can prepare the rice flour batter up to 1 day in advance and store it in the refrigerator. Whisk well before using.
LUNCH
Nepalese Chatamari with Minced Chicken and Egg
Experience the unique flavors of Nepal with this savory Chatamari, often called 'Newari Pizza'. A thin rice flour crepe is topped with spiced minced chicken and a fried egg, creating a satisfying and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Prepare the batter: In a bowl, whisk together 1 cup rice flour, 1 cup water, and 1/2 teaspoon salt until smooth. The consistency should be like thin pancake batter. Let it rest for 10 minutes.
02
Cook the minced chicken: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1/2 cup chopped onion and cook until softened, about 3-4 minutes. Stir in 1 teaspoon ginger-garlic paste, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon red chili powder, cooking for 1 minute until fragrant.
03
Add 1/2 pound minced chicken to the skillet, breaking it up with a spoon. Cook until the chicken is browned and cooked through, about 8-10 minutes. Stir in 1/4 cup chopped fresh cilantro and set aside.
04
Cook the Chatamari: Heat a non-stick pan or griddle over medium-high heat. Lightly grease with a little vegetable oil. Pour about 1/4 cup of the rice flour batter onto the hot pan and quickly spread it into a thin, round crepe, about 6-8 inches in diameter.
05
Immediately spoon about 2-3 tablespoons of the cooked minced chicken onto the crepe. Crack 1 large egg directly onto the chicken topping. Cover the pan with a lid and cook for 3-5 minutes, or until the crepe is crispy on the bottom and the egg white is set with a runny yolk.
06
Carefully slide the Chatamari onto a plate. Repeat with the remaining batter, chicken, and eggs, making 4 Chatamari in total.
07
Serve hot, garnished with extra fresh cilantro if desired.
About This Recipe
Experience the unique flavors of Nepal with this savory Chatamari, often called 'Newari Pizza'. A thin rice flour crepe is topped with spiced minced chicken and a fried egg, creating a satisfying and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a spicier kick, add a finely chopped green chili to the minced chicken mixture. Ensure your pan is hot enough before pouring the batter to get a crispy crepe.
Easy Substitutions
You can substitute minced chicken with minced lamb or finely chopped mushrooms for a vegetarian option. For a gluten-free version, ensure your rice flour is certified gluten-free.
Storage & Reheating
Chatamari is best enjoyed fresh. Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the chicken and prepare fresh crepes and eggs.
Serving Suggestions
Serve with a side of spicy tomato pickle (achar) for an authentic Nepalese experience. Pair with a fresh green salad dressed with a light vinaigrette. Enjoy with a cup of hot Nepalese milk tea (chiya). Offer a sprinkle of fresh lime juice over the top for a bright finish.
Common Mistakes
Using too much batter for the crepe, resulting in a thick, doughy base instead of a thin, crispy one. Not cooking the minced chicken thoroughly before adding it to the crepe. Overcooking the egg, leading to a hard yolk instead of a runny one. Not greasing the pan adequately, causing the crepe to stick. Trying to flip the Chatamari; it's meant to be cooked on one side and covered.
Frequently Asked Questions
What kind of rice flour should I use?
Fine white rice flour is best for achieving the traditional thin and crispy texture.
Can I use a different meat?
Absolutely! Minced lamb, pork, or even finely crumbled paneer can be used as a substitute for the chicken.
How do I know when the Chatamari is cooked?
The edges of the crepe will be crispy and slightly browned, and the egg white will be set while the yolk remains soft.
MORE TO KNOW
Chatamari is a traditional Newari dish from the Kathmandu Valley of Nepal. It's a staple of Newari cuisine, known for its unique blend of flavors and textures. The thin rice crepe provides a delicate base, while the spiced meat and egg add richness and protein. It's often served during festivals and special occasions, but also enjoyed as a quick, satisfying meal. The key to a good Chatamari is a thin, crispy base and a perfectly cooked egg.
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