Chatamari is a kind of rice crepe. It is a traditional speciality of the Newars of the Kathmandu Valley and is eaten during festivals and other special occasions.

  • Servings: 6-8 servings
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes


  • 100 gms flour
  • 200 ml water
  • 2 tbsp oil


    • 100 gms minced meat or
    • 100 gms cheese for vegetarian option
    • 2 medium onion finely chopped
  • 2 medium tomatoes diced
  • 2 eggs
  • 1/2 tsp cumin-coriander powder
  • 1 small pinch tumeric powder
  • 1 tbsp ginger-garlic paste
  • 1/4 tbsp Schezwan pepper powder Timbur powder optional
  • 4 sprigs coriander
  • salt to taste
  • chilli powder to tast

Mix the flour and water together to create a thin batter.
In a tawa (flat pan) pour oil to grease the pan. Add the batter and cook for 2 minutes.


On another deep dish, add minced meat if non-veg or grated cheese if vegetarian, coriander, onion, cumin-coriander powder, turmeric powder, red chilli powder, Schezwan pepper powder, salt, ginger-garlic paste and eggs. Mix well .
Fry this mix for a little while and pour it over the batter to create a thin disk. Lower the heat and cover with a lid.
Let it cook for 3 mins.
Remove the lid and put on a serving plate. Cut into desired pieces and serve with sauce.