Chatamari is famous for Newari style pizza filled with varieties of luscious toppings. It has a very thin crust made with rice flour and is specially prepared during festivals and various occasions. Mostly crispy and soft from inside with lots of enjoyable toppings and heavenly flavors, which is mostly served during breakfast.
Chatamari is a very popular snack and looks similar to a crepe. Mostly famous as street food that can be eaten plain or with palatable toppings.
There are different types of Chatamari available i.e. Plain Chatamari, Veg Chatamari (toppings with potato, black-eyed beans, soybean chunks, etc), Mix Chatamari (toppings with buff mince, chicken mince, eggs, potatoes, etc). You can also add some cheese on top for extra flavors but on typical Newari Chatamari cheese is not really preferred.
- Rice flour
- Finely chopped onion
- Chopped tomatoes
- Carrot grated
- Green chili chopped
- Finely chopped spring onion
- Cumin powder
- Salt to taste
- Red chili powder (as per your preference)
- Chopped coriander
- Buff or Chicken mince meat
- One egg
How to make Keema Chatamari
1: Firstly mix rice flour in water to form a thin running paste 2/3 hour beforehand cooking.
2: Mix buff or chicken minced meat or keema, chopped onion, spring onions, tomatoes, salt, cumin powder, red chili powder, and green chili in a bowl and then set aside.
3: After that heat saucepan in high flame for a minute covering with a deep lid( preferably clay lid).
4: Reduce flame and then pour flour mixture using a ladle.
5: After that cover it with the lid until small pores appear in roti.
6: Use hands to add keema mixture on the top and crack one egg over it (completely optional) then cover again.
7: Cook in low flame for a minute, after that garnish with & coriander leaves and carefully transfer to a plate using a flat spatula.
8: And it’s ready to serve 🙂
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