Chatamari is a popular Newari dish, but is made all over Nepal and called by different names by other Nepalese. Chatamari has important connection to the Newari culture. It is specially prepared by Newars in all major gathering of a guthi (a closely knit group of blood relatives). Santu Prajapati and her family members let us grab a peek on the process of making the dish and some of its variants.






Chatamari
Ingredients
1. Precipitate the rice flour; don’t make it too watery.
2. Heat pan for a while.
3. Pour the paste on the pan.
4. Use spoon to spread the paste in the shape of a chapatti.
5. Cook until the bottom turns crisp
6. Oil or ghee in small amount can de added before or during the process of making the chatamari.

Variants of chatamari
Vegetarian or non-vegetarian chatamari can be made by adding various stuffing prepared depending on your taste.

Method to prepare minced meat chatamari
Heat oil in a non-stick sauté pan.
Fry garlic and ginger until light brown.
Add in minced meat, salt and pepper.
Sauté the mixture and add finely chopped chilies and sliced tomatoes.
Stir in for a few of minutes in low heat until all ingredients are cooked.
Transfer the mixture to a plate and let it cool.
On a large plate, put a chatamari.
Spread out across one and half tablespoons of the mixture from the middle.
Serve with pickle and vegetables.

Image and Receipe from the ECS Magazine in the Kitchen

http://www.ecs.com.np/in_the_kitchen.htm