Chatamari (Nepali Pizza)
Chatamari is a traditional Newari dish from Nepal, often called the “Nepali pizza” It’s a thin, crispy crepe made primarily from rice flour batter. Cooked on a flat griddle, the base is topped with a variety of savory ingredients such as minced meat, eggs, onions, tomatoes, and spices. The combination of a crunchy rice flour crust with flavorful toppings makes it a popular snack or light meal, especially in the Kathmandu Valley.
It’s eaten during festivals and special occasions, but also beloved as everyday street food.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Finely chop the tomatoes, the cauliflowers, the cabbage, the onions, the capsicums, the small green chilies, the coriander leaves, the garlic and the ginger.
Grate the carrots.
Pour everything into a bowl. Add the spices (Timur powder (or Sichuan pepper), salt, turmeric powder, cumin powder, red chili powder) and the eggs. Mix everything together.
Heat the water but do not boil it.
In another bowl, add the rice flour and oil. Mix everything together.
Add the water and mix again. Let stand for 2 minutes to allow the mixture to harden.
Heat little bit oil in a pan.
Pour the batter into the pan as you would for a crepe. Cover the pan and cook for 2 minutes.
When the dough begins to bubble, add the vegetables and spices mixture. Spread evenly over the dough.
Cover and cook for 5 minutes.
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