Nepalese Chatamari

Ingredients

• 1 cup (200g) rice flour 1 cup (200g) rice flour
• 1/2 cup (100g) lentil flour 1/2 cup (100g) lentil flour
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt to taste Salt to taste
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup minced chicken or lamb (or minced vegetables for a vegetarian/vegan version) 1/2 cup minced chicken or lamb (or minced vegetables for a vegetarian/vegan version)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small tomato, finely chopped 1 small tomato, finely chopped
• 1/2 bell pepper, finely chopped 1/2 bell pepper, finely chopped
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Cooking oil for frying Cooking oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, lentil flour, turmeric powder, cumin powder, chili powder, and salt.
2. 2.
   Gradually add water to the dry ingredients while stirring continuously to form a smooth batter. The consistency should be similar to that of pancake batter.
3. 3.
   Cover the bowl with a clean cloth and let the batter ferment for at least 4 hours or overnight. This will enhance the flavor and texture of the pancake.
4. 4.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with cooking oil.
5. 5.
   Pour a ladleful of the fermented batter onto the pan and spread it evenly to form a thin pancake.
6. 6.
   Cook the pancake for 2-3 minutes until the edges start to crisp up and the bottom turns golden brown.
7. 7.
   Flip the pancake and cook for another 2-3 minutes on the other side.
8. 8.
   Remove the pancake from the pan and set it aside.
9. 9.
   In the same pan, heat a little oil and add the minced chicken or lamb (or minced vegetables). Cook until the meat is browned and cooked through.
10. 10.
    Add the chopped onion, tomato, and bell pepper to the pan and sauté for a few minutes until the vegetables are slightly softened.
11. 11.
    Season the mixture with salt and any additional spices to taste.
12. 12.
    Spread the cooked meat and vegetable mixture evenly over the pancake.
13. 13.
    Garnish with fresh cilantro.
14. 14.
    Serve the Chatamari hot and enjoy!

Treat your ingredients with care...

• Lentil flour — If you can't find lentil flour, you can easily make it at home by grinding dried lentils into a fine powder using a blender or food processor. Make sure the lentil flour is smooth and free of any lumps before using it in the recipe.

Tips & Tricks

• For a crispier pancake, you can add a little more oil to the pan while cooking.
• Experiment with different toppings such as cheese, mushrooms, or spinach to create your own unique variations of Chatamari.
• Serve Chatamari with a side of spicy tomato chutney or yogurt for added flavor.

Serving advice

Serve Chatamari as a snack or appetizer, or as a main course accompanied by a fresh salad.

Presentation advice

To enhance the presentation, you can fold the Chatamari in half or quarters before serving. Garnish with additional cilantro leaves for a pop of color.