🇳🇵 NepalCatalog recipe · Kathmandu Valley
Thin rice-flour crepe griddled crisp at the edges, topped with spiced minced chicken, a whole egg and scallion — Kathmandu's answer to pizza, older than the comparison.
For 4 servings.
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Whisk the rice flour with the water and a pinch of salt into a thin, pourable batter; rest 20 minutes.
Cook the minced chicken with the onion, garlic, ginger, cumin and chili powder in a little oil until fully cooked and dry, about 8 minutes; set aside.
Heat a lightly oiled griddle or nonstick pan over medium heat. Ladle on batter and spread quickly into a wide, thin circle, thinner at the edges.
💡 Work fast — rice batter sets almost as soon as it hits the pan, unlike wheat crepe batter.
Scatter the cooked mince and spring onion over the crepe while the surface is still wet, so the topping sets in.
Crack an egg into the center, cover with a lid, and cook until the base is crisp and lacy at the edges and the egg is just set, 4–5 minutes.
💡 Don't flip — chatamari cooks through under its own steam, so the base stays crisp and the top stays soft.
Slide onto a plate and serve immediately, cut into wedges.
Chatamari is a Newari specialty from the Kathmandu Valley, made by pouring a thin rice-flour batter onto a hot griddle much like a crepe, then finishing it with toppings that range from minced buffalo or chicken to egg or vegetables. Locals call it 'Nepali pizza' as a running joke, since the rice base predates the comparison by generations and owes nothing to it.
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