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Mar 04

Chatamari- An ethnic Nepali food

A delicious Chatamari

I love cooking. If I have a time to cook, I usually cook my own food. Sometimes I like experimenting with foods, sometimes it turns out great and some time it becomes disaster. I often go to food websites for new recipes and try making those food items. I found Saumya’s Kitchen blogsite on our social media class. It is a first timers guide to cooking and I was excited to see her blogs about different recipes, ingredients, and resources. I am from Nepal and Nepali and Indian food use same types of spices. I really liked her article about ‘The Indian Food Smell Problem’ as I have been through that problem. As I was going through her blog site, I thought about dropping a recipe of one of the very popular Nepali ethnic food, ‘Chatamari’. Nepal is culturally very diverse country with different ethnic groups and communities. Chatamari is kind of pizza type of food very popular among Newari people in Nepal. Newari foods are mainly non-vegeterian foods made of water buffaloes meat. I am personally vegetarian so I modify all the non-vegeterian foods fillings and toppings with either Tofu or other similar kind of item that best suits that recipe.

Chatamari is a type of rice crepe. It is widely eaten as snacks in Kathmandu valley and other towns dominated with Newari neighborhood. Many restaurants serve this item as an appetizer. It can be served as a main course too. I add potatoes and tofu as stuffings instead of meat items.

Serving size: 4 people

Utensils

2 medium sized bowl

A large pan

A spatula

 

Ingredients

 

For Rice Pancakes

2 cups long grain rice

1 cup black lentils (Urad Dal)

4 tablespoon clear butter

 

For Stuffings

 

2 tablespoon mustard oil (or extra virgin olive oil)

1 pound ground chicken/meat of your choice or 2-3 medium sized potatoes for vegetarian recipe

½ cup fresh tomatoes (finely chopped)

 

1/4 cup red onions (finely chopped)

½ teaspoon fenugreek Seeds (Methi)

¼ teaspoon Chinese Pepper (Timur)

1 teaspoon cumin powder

1 teaspoon coriander powder

¼ teaspoon black pepper

1 teaspoon freshly prepared garlic and ginger paste

¼ teaspoon turmeric powder

1 tablespoon cilantro (finely chopped)

2 green serrano peppers (chopped)

½ teaspoon red chilli powder

Salt – to taste

 

Directions

For Rice Crepe

Soak rice and lentils overnight and mix the rice and lentils and use blender to make fine batter paste. Leave it in the bowl.

 

For Stuffings

First of all we have to prepare our topping/stuffing. In a pan pour some oil and put fenugreek seeds, and turmeric powder. After that, add all the onions and potatoes/meat and fry until golden brown. Add cumin powder, coriander powder, garlic ginger paste, Serrano peppers and cook for 7 minutes in a medium heat. After that add tomatoes and stir fry for10 minutes. Finally add Chinese pepper, black pepper, and red chilli powder and salt to taste. Put it aside in a bowl.

 

Preparing Chatamari

In a Pan, pour one tablespoon of clear butter and pour batter uniformly over the pan. Use spoon to make round shape. Cook until the bottom gets crisp. Flip it over and cook other side too. Now add toppings/stuffings. Add about 3 tablespoons of fillings on the center of pancake uniformly and fold the pancake from the center. Sprinkle cilantro and serve warm with tomato sauce.

Please visit my site Info-Nepal to learn more about Nepal.

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