चटामरी (Chatamari)

Updated June 10, 2025•13 ingredients•9 steps

About This Recipe

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

1
2 cups (≈250 g)Rice flour
Finely milled white rice flour forms the gluten-free crêpe
2
2 cups (adjust)Water
Creates a pourable batter; adjust for desired thickness
3
½ tspSalt
Balances flavors in batter and topping
4
1 cup (≈150 g)Ground chicken (keema)
Traditional meat topping; substitute minced buffalo or mutton
5
2 (1 for batter glaze, 1 for topping)Eggs
Helps set topping and enriches flavor
6
1 smallOnion, finely chopped
Adds sweetness and moisture to topping
7
1 smallTomato, finely chopped
Gives acidity and juiciness
8
1 pieceGreen chili, minced
Provides gentle heat; adjust to taste
9
1 tspGarlic-ginger paste
Classic Nepali aromatics
10
½ tspCumin powder
Earthy spice for depth
11
¼ tspTurmeric powder (optional)
Adds color and mild warmth
12
2 Tbsp, choppedFresh coriander leaves
Bright herbal finish
13
2 Tbsp, as neededOil or ghee
Greases pan and crisps edges

1
2 cups (≈250 g)Rice flour
Finely milled white rice flour forms the gluten-free crêpe
2
2 cups (adjust)Water
Creates a pourable batter; adjust for desired thickness
3
½ tspSalt
Balances flavors in batter and topping
4
1 cup (≈150 g)Ground chicken (keema)
Traditional meat topping; substitute minced buffalo or mutton
5
2 (1 for batter glaze, 1 for topping)Eggs
Helps set topping and enriches flavor
6
1 smallOnion, finely chopped
Adds sweetness and moisture to topping
7
1 smallTomato, finely chopped
Gives acidity and juiciness
8
1 pieceGreen chili, minced
Provides gentle heat; adjust to taste
9
1 tspGarlic-ginger paste
Classic Nepali aromatics
10
½ tspCumin powder
Earthy spice for depth
11
¼ tspTurmeric powder (optional)
Adds color and mild warmth
12
2 Tbsp, choppedFresh coriander leaves
Bright herbal finish
13
2 Tbsp, as neededOil or ghee
Greases pan and crisps edges

1
In a bowl whisk rice flour, salt and water to a smooth, pourable batter (consistency of thin pancake batter). Rest 15 minutes.
2
Prepare topping: combine ground chicken, one beaten egg, onion, tomato, green chili, garlic-ginger paste, cumin, turmeric, chopped coriander and a pinch of salt.
3
Heat a flat cast-iron tawa or non-stick pan on medium. Lightly grease with oil or ghee.
4
Pour a ladleful of batter in the center; swirl gently to form a 6–8-inch crêpe. Do not flip.
5
While surface is still wet, spoon 2–3 Tbsp of meat mixture evenly over the crêpe; press lightly with the back of the spoon.
6
Cover the pan and cook 4–5 minutes on low-medium heat until batter sets and meat turns opaque.
7
Drizzle a little ghee around edges; uncover and cook 1 minute more for lightly crisp rim.
8
Slide Chatamari onto a plate. Repeat with remaining batter and topping, greasing pan as necessary.
9
Serve hot with tomato-sesame achar or your favorite dipping sauce.

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