MithoChatamari
Chatamari is often called Nepali pizza, but its thin rice base and Newari flavor make it unique.
Ingredients
- 1 1/2 cups Rice flour
- about 2 cups Water
- 250 g Buff or chicken mince
- 2 Egg
- 1 large Onion, finely chopped
- 1 tbsp each Garlic and ginger, minced
- 1 tsp each Cumin and coriander powder
- 1/2 tsp Timur (Sichuan pepper), ground
- 1/4 tsp Turmeric
- 1/4 cup Coriander leaves, chopped
- 3 tbsp Vegetable oil
- to taste Salt
Steps
- Makes 2 large crepes. Whisk the rice flour with water and salt into a thin, lump-free batter that pours like single cream, and rest it 30 minutes.
- Fry the mince with onion, garlic, ginger, turmeric and the powdered spices until dry and cooked through, then set aside.
- Heat a flat iron pan on medium and wipe it with oil.
- Pour a ladle of batter into the centre and spread it outward with the back of the ladle into a thin round.
- Scatter the cooked mince over the surface while the top is still wet, then crack an egg over it and spread the egg with a spoon.
- Cover the pan and cook on low for 5-6 minutes until the egg is set and the base has crisped. Do not flip it, the topping stays face up.
- Slide it out whole, top with coriander and timur, and eat it straight from the plate.
Nutrition
| Per serving (1 piece · Newari rice crepe) | Per 100 g |
|---|---|
| 421 kcal | 187 kcal |
| Protein: 23.2 g | 10.3 g |
| Carbs: 63.2 g | 28.1 g |
| Fat: 7.2 g | 3.2 g |
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