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Chatamari is a traditional and widely eaten Newari dish. It is served at festivals and other special events, as well as at lunch. It has a very thin rice crust with minced meat, vegetables, and occasionally with an egg in the centre, with various vegetables and meat toppings. The Chatamari base is somewhat crispy, while the toppings are soft and delicious. It is simple, flavourful, and has a fulfilling taste.
There are varieties of Chatamari. Some are simple with vegetable toppings that include potatoes, black-eye beans, soybean chunks, etc., and another is non-veg Chatamari that will have ground meat, egg, potatoes, black eye beans, etc.
To begin, make a thin batter for the Chatamari. The batter making process is crucial. If the batter is not precisely prepared, it may crack while spreading it on the pan.
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Batter
Put one and a half cup of rice flour in a mixing dish. Gently add water into the flour while whisking constantly. Pour only half a cup of the water into the flour. Pour it carefully while stirring it. The batter must be thin. So, add extra water if required. But be careful not to overwork the batter. There should be no lumps in the batter. So, keep mixing until it is thin and lump free. Mix it around 4 minutes to create the proper texture. When the batter is ready, cover it with a lid and set it aside.
Any kind of meat can be used to make Chatamari, or in fact it can be eaten plain as well like pancakes. But if you’re using meat, make sure it’s well-grounded. Because the Chatamari base is so simple, the toppings must be exceptional and alluring. You can use as many ingredients as you like to make the Chatamari flavorful.
Toppings
Toppings for Chatamari can be made in a variety of ways. Some people just use minced meat and mix it with the spices while preparing the topping, while others use black eyed beans and potatoes as well.
Some people also like to add eggs to the minced meat, while others prefer to use eggs as the final topping while preparing Chatamari.
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Cooking Chatamari
Heat half a teaspoon of oil in a nonstick pan or tawa over medium heat. If you’re preparing Chatamari for the first time, a nonstick pan will make things a lot simpler. Scoop batter from the large basin into a small bowl. Then, pour it onto the pan in a thin, level circle. Spread the batter on the pan by spreading it thin and flat. Maintain a modest flame. When the pan has been heated, you will be working on a low flame. Spread the topping evenly over the batter, leaving an inch around the edge of the circle. You can do this with your hands or a spoon.
This is a completely optional step. In the centre of the Chatamari, break an egg. Put a cover on the Chatamari. Let it cook for 7 minutes on low heat. Transfer the Chatamari from the pan to a plate using a spatula. And your food is now ready.
Sit with your family and friends, flaunt your cooking abilities, and have a good time!
Compiled By: Rebika Bishokarma
Photos By: Romandian Masala, Justnep, Food Pleasure and Health
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