Chatamari is a hearty Newari snack that is popular in the Kathmandu valley of Nepal and has many variations. The one in this video is topped with meat & veggie mix and egg. Using momo masala adds a great flavor to the dish, but is replaceable by cumin, corriander and garam masala.

Recipe (makes 4):

2 cups of rice flour
1/2 lb of ground meat of your choice (the authentic chatamari in Nepal is made with water buffalo meat)
1/2 onion chopped
1 tomato chopped
2-3 stalks of scallions chopped
2 Thai chili peppers chopped
1/4 cup chopped cilantro
1 tea spn crushed garlic
1 tea spn crushed ginger
salt to taste
1/2 tea spn ground red pepper
2 tea spn momo masala – available in Nepalese and some Indian grocery stores (otherwise substitute with 1/2 tea spn ground cumin, 1/2 tea spn ground corriander, 1 tea spn garam masala mixed together)
1/2 tea spn cumin
4 tea spn vegatable oil
1 egg for each chatamari

*Batter*: Add water to the rice flour to make a thick pancake-like batter.
*Meat topping*: Mix all the vegetables, spices and meat together.
Heat a skillet and add 1/2 tea spn of oil and let it heat properly.
Put 1/4 cup of batter and spread evenly.
Add the meat topping to the batter.
Crack open an egg on top of the meat mixture.
Cover and cook for 6-7 minutes or until the meat is cooked properly.
Ensure that the batter is not burnt by adding drops of oil around the chatamari at regular intervals while it is cooking.
Serve hot.

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