---
title: Chatamari (Newari Rice-Flour Crepe)
servings: 4
prep time: 15 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/chatamari
---

Gather @ground chicken{200%g}, @ground cumin{0.5%tsp} and @vegetable oil{3%tbsp}.

Whisk the @rice flour{250%g} with the @water{350%ml} and a pinch of @salt{1%tsp} into a thin, pourable batter; rest 20 minutes. ~{20%minutes}

Cook the minced chicken with the @onion{1}, @garlic{3%clove}, @ginger{10%g}, cumin and @chili powder{0.5%tsp} in a little oil until fully cooked and dry, about 8 minutes; set aside. ~{8%minutes}

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.

Scatter the cooked mince and @spring onion{3%stalk} over the crepe while the surface is still wet, so the topping sets in.

Crack an @egg{4} 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. ~{270%seconds}

Slide onto a plate and serve immediately, cut into wedges.