Chatamari (Nepali Rice Flour Crepe)

Ingredients

• 150g rice flour
• 300ml water
• 0.5 tsp salt
• 0.25 tsp turmeric
• 200g minced goat, lamb, or chicken
• 1 small onion, minced
• 2 cloves garlic, minced
• 0.5 tsp grated ginger
• 0.5 tsp cumin powder
• 0.25 tsp chili powder
• 4 eggs
• 3 tbsp mustard or vegetable oil
• 2 tbsp chopped coriander
• 1 green chili, chopped

Before you cook

• Whisk the rice flour, water, salt, and turmeric into a thin, lump-free batter and let it rest for 15 minutes.
• Sauté the minced meat with the onion, garlic, ginger, cumin, and chili powder over medium heat for 6 minutes until cooked through.
• Let the meat mixture cool slightly.

Steps

1. Heat 1 teaspoon of oil in a flat nonstick pan over medium heat.
2. Pour in a quarter of the batter and swirl the pan to spread it into a thin 20cm circle.
3. Scatter a quarter of the meat mixture evenly over the wet batter.
4. Crack an egg into the center.
5. Sprinkle with coriander and chopped chili.
6. Cover the pan and cook for 5 minutes until the edges crisp and lift from the pan and the egg white is set.
7. Slide onto a plate and repeat with the remaining batter, meat, and eggs.
8. Serve warm, cut into wedges.