Chatamari—often called the “Newari pizza”—is a thin, lacy rice-flour crêpe topped with a savory mix of minced meat, egg and herbs. Poured onto a hot griddle, the batter cooks into a chewy-crispy base whose neutral flavor showcases its aromatic toppings: juicy ground chicken, onion, tomato, chilies and fresh coriander bound with a farm-fresh egg. Ghee drizzled at the edges adds irresistible fragrance while slow steaming under a lid keeps the topping moist. Traditionally enjoyed during Newar festivals and family gatherings, Chatamari is quick, gluten-free and endlessly customizable. Serve it hot off the pan for a street-stall experience in your own kitchen.

Finely milled white rice flour forms the gluten-free crêpe

Rice flour

Creates a pourable batter; adjust for desired thickness

Water

Salt

Traditional meat topping; substitute minced buffalo or mutton

Ground chicken (keema)

Eggs

Onion, finely chopped

Tomato, finely chopped

Green chili, minced

Garlic-ginger paste

Cumin powder

Turmeric powder (optional)

Fresh coriander leaves

Oil or ghee

चटामरी (Chatamari)

In a bowl whisk rice flour, salt and water to a smooth, pourable batter (consistency of thin pancake batter). Rest 15 minutes.

Prepare topping: combine ground chicken, one beaten egg, onion, tomato, green chili, garlic-ginger paste, cumin, turmeric, chopped coriander and a pinch of salt.

Heat a flat cast-iron tawa or non-stick pan on medium. Lightly grease with oil or ghee.

Pour a ladleful of batter in the center; swirl gently to form a 6–8-inch crêpe. Do not flip.

While surface is still wet, spoon 2–3 Tbsp of meat mixture evenly over the crêpe; press lightly with the back of the spoon.

Cover the pan and cook 4–5 minutes on low-medium heat until batter sets and meat turns opaque.

Drizzle a little ghee around edges; uncover and cook 1 minute more for lightly crisp rim.

Slide Chatamari onto a plate. Repeat with remaining batter and topping, greasing pan as necessary.

Serve hot with tomato-sesame achar or your favorite dipping sauce.

Cook crispy Chatamari rice crêpes in minutes—shop rice flour, minced meat and spices delivered fast from Sewapoint’s online grocery store.

Authentic Newari Chatamari Recipe – Buy Ingredients Online | Sewapoint

Sutkeri Masala is Nepal’s traditional postpartum energy mix, lovingly prepared for new mothers to speed recovery and boost milk production. Ghee-roasted wheat flour, puffed edible gum (gond), almonds, cashews and warming spices—fenugreek, ajwain, ginger and turmeric—are bound with jaggery syrup into aromatic laddus or served loose as a spoonable powder. The result is a sweet-nutty bite that delivers sustained energy, gentle digestive heat and a comforting aroma of caramel and spice. Crafted slowly over low heat, each component develops deep flavor and maximum digestibility, making these nutrient-dense treats a cherished part of post-delivery care in Nepali homes.

Base flour roasted in ghee for nutty aroma

Wheat flour (atta)

Roasts flour, puffs gond and binds laddus

Ghee

Edible gum (gond/gund)

Jaggery (chaku)

Almonds

Cashews

Traditional galactagogue; roasted and ground

Fenugreek seeds

Carom seeds (ajwain)

Ginger powder (sutho)

Turmeric powder

Black pepper powder

Fennel seeds (optional)

सुत्केरी मसला (Sutkeri Masala)

Dry-roast almonds and cashews on low heat until fragrant; cool and chop coarsely.

Heat 2 Tbsp ghee; fry edible gum in small batches until fully puffed. Crush lightly after cooling.

Dry-roast fenugreek, ajwain and fennel (if using) until aromatic; cool and grind to a fine powder.

In the same pan, add remaining ghee; add wheat flour and roast on very low heat 15–20 min, stirring, until deep golden and nutty.

Stir in ginger, turmeric and black-pepper powders; cook 1 minute. Remove pan from heat.

Separately melt grated jaggery with ¼ cup water on low flame; cook to soft-ball stage (drop in cold water—it should form a pliable ball).

Combine roasted flour, spice powder, puffed gond, chopped nuts in a large bowl. Pour hot jaggery syrup and mix quickly with a spatula.

When mixture is warm but safe to touch, grease palms with ghee and roll tight laddus about 3–4 cm across.

Cool laddus completely; store in an airtight jar up to 4 weeks. Serve 1–2 laddus daily with warm milk for postpartum nourishment.

Recover faster after childbirth with homemade Sutkeri Masala laddus—shop fresh ghee, gond and healing spices, delivered same-day by Sewapoint.

Sutkeri Masala Recipe – Buy Postpartum Ingredients | Sewapoint

Yomari is the signature sweet dumpling of Nepal’s Newar community, traditionally prepared during the post-harvest festival Yomari Punhi. A tender cone of steamed rice-flour dough encases a molten filling of dark jaggery (chaku), roasted sesame and fragrant cardamom, sometimes enriched with coconut. When lifted from the steamer the dumplings turn glossy white and release a caramel aroma that signals winter comfort. Each bite blends chewy shell with silky, nutty syrup, making Yomari both dessert and cultural emblem. Serve warm, brushed with ghee, to taste centuries of Kathmandu Valley heritage in a single, satisfying mouthful.

Polished white rice flour for smooth dumpling dough

Fine rice flour

Warm water

Nepali dark molasses block that melts into caramel filling

Jaggery (Chaku)

Roasted sesame seeds

Grated coconut (optional)

Enriches filling and finishes dumplings with gloss

Cardamom powder

Yomari

Filling: Melt grated chaku with 1 Tbsp ghee in a small pan; stir in roasted sesame, coconut and cardamom until thick. Let cool to a sticky paste.

Dough: In a bowl, sprinkle a pinch of salt into rice flour. Gradually pour warm water, stirring with a spoon, then knead into a soft, non-sticky dough.

Cover dough with a damp cloth and rest 10 minutes for easier shaping.

Grease palms with ghee. Pinch a golf-ball-sized piece of dough and roll smooth.

Using thumbs, hollow the center to form a small cone, leaving walls about 4 mm thick.

Spoon or pipe jaggery filling into the cavity, filling to ¾ full.

Pinch the top to seal and taper into the classic fish-tail shape. Repeat with remaining dough.

Arrange Yomari on a greased steamer rack. Steam over brisk boil for 15–18 minutes until the shells turn glossy white and no longer sticky.

Brush hot dumplings lightly with ghee and serve warm while the filling is molten.

Master Newari Yomari at home; order rice flour, chaku and sesame seeds delivered same-day from Sewapoint’s online grocery in Nepal.

Authentic Newari Yomari Recipe – Buy Ingredients | Sewapoint

Classic Margherita pizza brings Naples’ sunshine straight to your table. A thin blistered crust is crowned with sweet tomato sauce, molten pools of fresh mozzarella and fragrant basil leaves. Baked at searing heat, the dough balloons into pillowy edges while the center stays tender and saucy. Each slice balances chewy, crunchy and creamy textures, brightened by a grassy drizzle of extra-virgin olive oil. With only five honest ingredients, it proves that less can be gloriously more. Loved by kids, adults, chefs, and street vendors across continents. Serve piping hot, tear by hand, and experience the tricolore masterpiece of true Italian comfort.

Basic yeasted dough, hand-stretched for a 10–12-inch base

Pizza dough

Smooth seasoned tomato sauce spread thinly over the crust

Tomato pizza sauce

Fresh mozzarella cheese

Fresh basil leaves

Extra-virgin olive oil

Traditional herb seasoning for Neapolitan sauce

Dried oregano (optional)

Grated Parmesan (optional)

Prevents sticking when sliding pizza onto stone

Cornmeal or semolina (for dusting)

Margherita Pizza

Place a pizza stone or inverted baking tray in the oven and pre-heat to 250 °C / 500 °F for at least 30 minutes.

On a lightly floured surface, stretch or roll the dough into a 10–12-inch round; keep the rim slightly thicker.

Dust a peel or flat baking sheet with cornmeal; transfer the shaped dough onto it.

Spread tomato sauce evenly, leaving a 1 cm border; season with a pinch of salt and dried oregano.

Arrange mozzarella slices over the sauce; drizzle with half the olive oil.

Carefully slide the pizza onto the pre-heated stone and bake 8–10 minutes until crust is puffed and cheese is bubbling with golden spots.

Remove pizza to a cooling rack; immediately scatter fresh basil leaves on top so they wilt gently.

Finish with the remaining olive oil and sprinkle grated Parmesan if using.

Slice and serve hot while the crust is still crisp.

Bake authentic Margherita pizza at home; shop fresh dough, mozzarella, and sauce delivered fast from Sewapoint’s online grocery store.

Classic Margherita Pizza Recipe – Buy Ingredients Online | Sewapoint

Creamy, aromatic kheer is Nepal’s beloved rice pudding, simmered low and slow so every grain of rice absorbs sweet, cardamom-scented milk. A handful of cashews, almonds and juicy raisins add crunch and bursts of flavor, while saffron threads tint the pudding a delicate golden hue. Traditionally served warm on festivals, weddings and birthdays, kheer is equally irresistible chilled on a hot Kathmandu afternoon. Its comforting texture and gentle sweetness make it a crowd-pleaser for all ages. Prepare it in one pot with pantry staples, garnish with nuts, and enjoy a spoonful of nostalgia—every bite tastes like celebration.

Base liquid that reduces to give creaminess

Full-cream milk

Aromatic long-grain rice; thickens pudding

Basmati rice

Sugar

Green cardamom pods

Cashew nuts

Raisins

Saffron strands

Kheer

Rinse basmati rice until water runs clear; soak 30 minutes, then drain.

In a heavy-bottomed pot, bring 1 liter milk to a gentle boil over medium heat.

Stir in the drained rice; reduce heat to low-medium and simmer.

Cook 20–25 minutes, stirring every few minutes to prevent sticking; scrape any skin (malai) back into the milk.

Add sugar and crushed cardamom pods; stir until sugar dissolves completely.

Mix in chopped cashews, almonds, and raisins; cook for another 5 minutes.

Crush saffron in 1 Tbsp warm milk; swirl into the pudding. (Optional: stir in ghee.)

Check consistency—it should coat a spoon. Remember it will thicken more as it cools.

Ladle into bowls and serve hot, or chill for at least 2 hours for a firmer set. Garnish with extra nuts.

Learn to cook creamy Nepali kheer in minutes and order every fresh ingredient—milk, rice, nuts—delivered fast from Sewapoint’s online grocery store.

DiscoverDelicious Recipes

चटामरी (Chatamari)

सुत्केरी मसला (Sutkeri Masala)

Yomari

Margherita Pizza

Kheer