Newari Rice Crepe with Spiced Minced Meat

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Chatamari is a beloved savory rice crepe from the Kathmandu Valley, often enjoyed as a snack or light meal in Newar households. The thin, lacy batter is made from rice flour and is traditionally topped with seasoned minced meat, a cracked egg, and fresh herbs. Each bite is delicately crisp at the edges and tender in the middle, carrying the warm aroma of ginger, cumin, and toasted spices.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 3.5 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 3 gSugar
• 22 gProtein
• 520 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 3.2 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Crepe Batter

• 1 cup fine rice flour
• 1 1/4 cups water
• 1 large egg
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil, plus more for brushing the pan
• 1/4 teaspoon ground turmeric

For the Meat Topping

• 250 g ground chicken or lean minced meat
• 1 small onion, finely chopped
• 1 medium tomato, finely diced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh cilantro

For Finishing

• 4 large eggs
• Squeeze of fresh lime
• Extra cilantro leaves for garnish
• Thinly sliced scallions

Directions

1. In a large bowl, whisk together rice flour, water, egg, salt, turmeric, and 1 tablespoon oil until you have a smooth, thin batter with the consistency of heavy cream. Let it rest for 15 minutes.
2. While the batter rests, heat 1 tablespoon oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft, then stir in ginger and garlic and cook for another minute.
3. Add the ground meat, breaking it up with a spoon, and cook for 5-6 minutes until browned. Mix in tomato, cumin, coriander, chili powder, and salt, then simmer for 4-5 minutes until the mixture is fairly dry. Stir in cilantro and remove from heat.
4. Heat an 8-inch nonstick skillet over medium-low heat and brush lightly with oil. Pour about 1/3 cup batter and swirl to coat the bottom in a thin even layer. Cook for 1-2 minutes until the surface looks set and the edges begin to lift.
5. Spoon a quarter of the meat mixture over the crepe, spreading it gently, and crack one egg on top. Sprinkle with scallions and a pinch of salt.
6. Cover the pan with a lid and cook for 2-3 minutes until the egg white is set but the yolk stays soft and the crepe is crisp underneath.
7. Slide the chatamari onto a plate and repeat with the remaining batter and toppings. Finish each with a squeeze of lime and extra cilantro before serving hot.

Cook’s Notes

• Resting the batter is essential; rice flour needs time to hydrate for an even, non-grainy texture.
• Keep the heat at medium-low so the crepe cooks through without browning too quickly before the topping sets.
• For a vegetarian version, replace the meat with a mixture of finely chopped mushrooms, peas, and grated paneer seasoned with the same spices.
• Use a well-seasoned cast iron or nonstick skillet for the cleanest release and crispest edges.
• Traditionally chatamari is eaten with tomato achar or a fiery timbu achar on the side.

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