Chatamari is a hearty Newari snack that is popular in the Kathmandu valley of Nepal and has many variations. The one in this video is topped with meat & veggie mix and egg. Using momo masala adds a great flavor to the dish, but is replaceable by cumin, corriander and garam masala.
Recipe (makes 4):
2 cups of rice flour
1/2 lb of ground meat of your choice (the authentic chatamari in Nepal is made with water buffalo meat)
1/2 onion chopped
1 tomato chopped
2-3 stalks of scallions chopped
2 Thai chili peppers chopped
1/4 cup chopped cilantro
1 tea spn crushed garlic
1 tea spn crushed ginger
salt to taste
1/2 tea spn ground red pepper
2 tea spn momo masala – available in Nepalese and some Indian grocery stores (otherwise substitute with 1/2 tea spn ground cumin, 1/2 tea spn ground corriander, 1 tea spn garam masala mixed together)
1/2 tea spn cumin
4 tea spn vegatable oil
1 egg for each chatamari
*Batter*: Add water to the rice flour to make a thick pancake-like batter.
*Meat topping*: Mix all the vegetables, spices and meat together.
Heat a skillet and add 1/2 tea spn of oil and let it heat properly.
Put 1/4 cup of batter and spread evenly.
Add the meat topping to the batter.
Crack open an egg on top of the meat mixture.
Cover and cook for 6-7 minutes or until the meat is cooked properly.
Ensure that the batter is not burnt by adding drops of oil around the chatamari at regular intervals while it is cooking.
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