🫓 Chatamari
चताम्मरि
The Newari 'Nepali pizza' — a thin, crispy rice crepe topped with minced meat, egg, and spices. A street food icon from Kathmandu's Newari culture.
🧂 Ingredients(serves 3)
- ·1½ cups Rice flour (fine)
- ·1¼ cups Water
- ·200 g Chicken or lamb mince
- ·3 Eggs
- ·1 small Onion, finely diced
- ·2 Green chilli, chopped
- ·½ tsp Turmeric
- ·½ tsp Cumin powder
- ·¼ tsp Timur (Sichuan pepper)
- ·¼ cup Fresh coriander, chopped
- ·2 tbsp Mustard oil
- ·to taste Salt
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🌾Rice flour (fine)
🥩Chicken or lamb mince
🥬Onion, finely diced
🥬Green chilli, chopped
🌶️Turmeric
🌶️Timur (Sichuan pepper)
💡 Tips
- •The base should be thin and crispy — don't make the batter too thick.
- •Egg-topped chatamari is the most popular version. A vegetarian version with just chilli and coriander is equally traditional.
- •Timur is key to the Newari flavour profile — don't skip it.
👨🍳 Method
- 1
Whisk rice flour with water and a pinch of salt to make a smooth, pourable batter. Rest 10 minutes.
- 2
Season mince with turmeric, cumin, timur, and salt. Stir-fry in 1 tbsp oil until cooked through, breaking into small pieces.
- 3
Heat a non-stick pan or flat griddle on medium heat. Brush lightly with oil.
- 4
Pour a ladleful of batter onto the pan and spread thinly in a circle, like a crepe.
- 5
Immediately spoon a thin layer of cooked mince over the surface, add a sprinkle of onion and chilli.
- 6
Crack an egg in the centre, break the yolk and spread lightly. Season with salt.
- 7
Cover and cook 3–4 minutes until the egg is set and the base is crispy.
- 8
Slide off the pan, garnish with fresh coriander, and serve flat.
