Guyanese Style Chatamari

Ingredients

In the original Nepalese Chatamari, the pancake is typically made with rice flour and topped with minced meat or eggs. However, in this Guyanese adaptation, we have replaced the meat with a vegetable medley to cater to the preferences of the Guyanese cuisine. Additionally, we have incorporated Guyanese spices and flavors to enhance the dish's taste and appeal to the local palate. We alse have the original recipe for Chatamari, so you can check it out.

• 1 cup (185g) rice flour 1 cup (185g) rice flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced 1/2 onion, thinly sliced
• 1/2 bell pepper, thinly sliced 1/2 bell pepper, thinly sliced
• 1 tomato, diced 1 tomato, diced
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 33g, 2g
• Protein: 3g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, water, and salt. Mix well to form a smooth batter.
2. 2.
   Heat a non-stick pan over medium heat and brush it with vegetable oil.
3. 3.
   Pour a ladleful of the batter onto the pan and spread it evenly to form a thin pancake.
4. 4.
   Cook the pancake for 2-3 minutes until the edges turn crispy and the center is set.
5. 5.
   In a separate pan, heat vegetable oil and sauté the onions until translucent.
6. 6.
   Add the bell peppers and cook for another 2 minutes until slightly softened.
7. 7.
   Stir in the tomatoes, cumin powder, turmeric powder, and coriander powder. Cook for an additional 2 minutes.
8. 8.
   Place the vegetable mixture on top of the cooked pancake and garnish with fresh cilantro.
9. 9.
   Serve hot and enjoy the flavors of Guyanese Style Chatamari.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth pancake batter.
• Bell peppers — Choose vibrant and firm bell peppers for a colorful and crunchy topping.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chopped chili peppers to the vegetable mixture.
• Experiment with different vegetable combinations such as spinach, mushrooms, or zucchini for added variety.
• Serve Guyanese Style Chatamari with a side of tangy tamarind chutney for an extra burst of flavor.
• If you prefer a softer pancake, cover the pan with a lid while cooking.
• Leftover pancakes can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Guyanese Style Chatamari is best served hot as a main course or appetizer. Cut the pancake into wedges and serve it with a side of tamarind chutney or hot sauce for dipping.

Presentation advice

To enhance the presentation, garnish the Guyanese Style Chatamari with a sprinkle of freshly chopped cilantro and a drizzle of tamarind chutney. Serve it on a vibrant plate to showcase the colorful toppings.