Chatamari is a popular Newari food, which is also known as Newari pizza. Though it doesn’t take like pizza, but it looks like a pizza. It has a very thin crust made with rice four and has a delicious topping. The base of chatamari is slightly crispy, and the topping is soft and juicy.
Chatamari is one if the very famous snack in Nepal, especially in the Newari community. You can eat it with or without topping. It still tastes great.
There are different types of chatamari, one without topping is plain chatamari, one with veg topping (potatoes, black-eyes beans, soybeans chucks, etc) is veg chatamari, and one with non-veg topping (buff mince or chicken mince, egg, potatoes, black-eye beans, etc) is non-veg chatamari.
This recipe is for non-veg chatamari. You can also make plain chatamari following this recipe. For plain chatamari, skip the topping part, everything else is the same.
So let’s get started
Chatamari Recipe: Batter
Firstly you have to prepare thin batter for chatamari. Batter making part is very important, if the batter is not accurately made, it might break when you spread it on the pan. So carefully follow every instruction mentioned.
- Rice flour- 1 and a half cup
- Water- 50 ml
Take a bowl and put one and a half cups of rice flour.
Slowly pour water into the flour and keep mixing it with a whisk. Don’t pour all the water into the flour. You have to pour it slowly while mixing it using a whisk.
The batter has to be thin, so if necessary, you can add more water. But make sure you don’t make the batter watery.
You don’t want any lumps in the batter so keep mixing until it is thin. You have to mix it for about 4 minutes to get the right texture.
When the batter is ready, cover the bowl with the lid and allow it to rest.
Meanwhile, you can prepare topping for chatamari
Chatamari Recipe: Topping
This chatamari recipe uses chicken mince for topping. You can use buff mince as well. As the base is the chatamari is very plain, so the topping has to be amazing. Many ingredients are used in topping to make chatamari full of flavor.
There are many ways of preparing topping for chatamari. While preparing topping, some people just prepare to use minced meat along with masala, and some prefer to add black-eyes beans and potatoes as well. And some people prefer to add eggs into mince and some prefer to add egg as the final topping while making chatamari.
So, this chatamari recipe uses as many ingredients as possible.
- Chicken mince – 300 grams
- Potatoes- two medium size
- Black-eyed beans- half cup
- Tomatoes- two medium size
- Onion- one medium size
- Ginger garlic paste- one tablespoon
- Coriander powder– half teaspoon
- Cumin powder- half teaspoon
- Red chili powder
- Coriander leave
Soak black-eyed beans overnight. Half a cup of black-eyed beans would be enough to prepare chatamari.
Put potatoes to boil. You will need two potatoes to make chatamari. So boil two medium-size potatoes.
Meanwhile, you can chop vegetables. Take one medium size onion and chop finely. And you also have to chop the tomatoes very finely. Then chop coriander leaves. You need to make the pieces small as possible.
And try using fresh ginger-garlic paste. It adds flavor. If you have time and don’t have fresh ginger-garlic paste, then you can make it. Else you can use the one you have already have.
Before preparing topping, you need to wait for the potatoes to be boiled. If potatoes are ready, transfer them to the bowl and let them cool.
Peel the skin of potatoes and start mashing. You can use your hands or spoons to mash them. Ensure that you mash them completely, you don’t want to bit potato when eating chatamari.
Drain the water from the black-eyed beans. Wash it once.
Now it’s time to prepare topping for chatamari. Take a bow. You will need a bowl big enough to mix all the ingredients. So, find the bowl that is of perfect size.
In the bowl, add minced chicken, chopped tomatoes, onions, and coriander leaves, one tablespoon ginger-garlic paste, half teaspoon cumin powder, half teaspoon coriander powder, one teaspoon red chili powder, mashed potatoes, black-eyed beans , salt as per taste, and crack two eggs. Mix it well. You can use a spoon to mix it.
Topping is ready. Now you can start preparing chatamari.
Chatamri Recipe: Chatamri Making
Heat a non-stick pan or tawa in medium flame with half a teaspoon oil. If you are making chatamari for the first time, using a non-stick pan would be much easier.
Take a small bowl and scoop a batter from a big bowl. Then pour it on the pan, making a flat and thin circle. You can spread the batter on the pan by using the bottom of the bowl to make it thin and flat. Keep the flame low. You will be working on the low flame after the pan is heated.
Now put topping all over the batter, leaving an inch from the edge of the circle. You can use your hands or spoon for this.
This is an optional step. You can crack an egg in the middle of the chatamari. As topping already has chatamari, you can skip using it.
Cove the chatamari with a lid. You need to let it cook for 7 minutes on low flame.
Use a spatula and gently transfer the chatamri from the pan to the plate.
Chatamri is ready to be serve.