Chatamari: The Nepali Delight Known as “Nepali Pizza”

Introduction

Chatamari, often affectionately referred to as the “Nepali pizza,” is a cherished traditional dish of the Newar community in Nepal. This unique culinary creation is not just a meal but a representation of Newar culture and cuisine. Unlike Western pizza, Chatamari features a rice flour base topped with a variety of ingredients, making it a versatile and flavorful dish that caters to a range of tastes. Whether enjoyed during festive celebrations or as a daily snack, Chatamari holds a special place in Nepalese hearts and kitchens.

Historical and Cultural Significance

Chatamari has its roots deeply embedded in the rich cultural heritage of the Newar people, who inhabit the Kathmandu Valley and surrounding regions. The dish reflects the Newar community’s culinary ingenuity, combining local ingredients with traditional cooking methods. Historically, Chatamari was prepared during festivals and special occasions, symbolizing the unity and creativity of the Newar culture.

The term “Chatamari” itself is derived from the Newari language, where “chata” means “thin” and “mari” refers to “bread” or “cake.” This aptly describes the dish’s thin, crispy texture. Over time, Chatamari has evolved and adapted, incorporating various ingredients and flavors while maintaining its traditional essence.

Ingredients

For the Batter:

• 1 cup rice flour: The foundation of Chatamari, providing a neutral base that soaks up flavors.
• 1 cup water: Adjust according to the batter’s consistency. The water helps bind the rice flour and create a smooth mixture.
• 1 pinch salt: Enhances the overall flavor of the batter.

For the Topping:

• 1/2 cup minced meat (chicken, buffalo, or pork, optional): Adds a savory depth to the dish. Vegetarians can skip this or use alternatives like paneer or tofu.
• 1/2 cup finely chopped onions: Adds crunch and flavor.
• 1/2 cup finely chopped tomatoes: Provides juiciness and acidity.
• 1 green chili (optional, finely chopped): For a touch of heat.
• 2 cloves garlic (minced): Infuses a robust flavor.
• 1 tablespoon ginger (minced): Adds warmth and depth.
• 1/4 teaspoon turmeric powder: For color and subtle earthiness.
• 1/4 teaspoon cumin powder: Enhances the dish with a warm, nutty flavor.
• 1/4 teaspoon coriander powder: Adds a fresh, citrusy note.
• Salt and pepper to taste: To season the topping mixture.
• 1 tablespoon fresh coriander leaves (chopped): For garnish and added freshness.
• 1 egg (optional): Adds richness and helps bind the toppings.

Instructions

1. Prepare the Batter:

• In a mixing bowl, combine the rice flour with a pinch of salt.
• Gradually add water while stirring continuously to create a smooth batter. The consistency should be similar to pancake batter—not too thick or too thin.
• Allow the batter to rest for about 15 minutes to achieve the right texture.

2. Prepare the Toppings:

• In a separate bowl, mix the minced meat (if using), chopped onions, tomatoes, garlic, ginger, and green chili.
• Add turmeric, cumin, coriander powder, salt, and pepper. Mix thoroughly to ensure even distribution of spices.
• If desired, mix in a beaten egg to help bind the toppings together.

3. Cook the Chatamari:

• Heat a non-stick pan over medium heat and lightly grease it with oil.
• Pour a ladle of the rice flour batter onto the pan, spreading it out evenly to form a thin, round layer.
• Cook for 1-2 minutes until small bubbles form on the surface.
• Evenly spread the prepared meat and vegetable mixture over the partially cooked batter.
• Cover the pan with a lid and cook for an additional 3-5 minutes on medium-low heat. This allows the toppings to cook through and the base to become crispy.
• Optionally, you can crack an egg on top of the toppings and let it cook.

4. Finish and Serve:

• Once the Chatamari has a golden, crispy base and the toppings are fully cooked, carefully remove it from the pan.
• Garnish with fresh coriander leaves before serving.

Serving Suggestions

Chatamari is best enjoyed hot, straight from the pan. It pairs wonderfully with a variety of accompaniments, including Nepali tomato achar (pickle), spicy chutneys, or a simple yogurt dip. Its versatility allows it to be served as a snack, appetizer, or even a main dish, depending on your preference.

Notes for Perfecting Chatamari

1. Rice Flour Consistency: Achieving the correct batter consistency is crucial. If the batter is too thick, the Chatamari will be dense; if too thin, it may not hold together well. Adjust the water as needed to get a spreadable consistency.
2. Pre-cooking Minced Meat: To ensure that the meat is fully cooked and to reduce the risk of any undercooked bits, consider lightly cooking the minced meat before adding it as a topping.
3. Heat Management: Cooking Chatamari on medium to low heat helps prevent burning and ensures that both the base and toppings cook evenly. Covering the pan traps steam and aids in even cooking.
4. Crispy Base: For a crispier texture, drizzle a small amount of oil around the edges of the Chatamari as it cooks. This creates a golden, crunchy crust.
5. Topping Variations: Feel free to experiment with different toppings to suit your taste. Vegetables, mushrooms, or even paneer can be excellent additions for a vegetarian version.
6. Timing with Eggs: If adding an egg, crack it onto the toppings early enough to cook through but not so early that it becomes overcooked. A runny yolk can add a delightful richness to the dish.
7. Serving Fresh: Chatamari is best enjoyed fresh and hot. Reheat leftovers in a dry pan on low heat to maintain the crispy texture.

Conclusion

Chatamari is more than just a dish; it’s a celebration of Newar culinary tradition and creativity. Its unique combination of flavors, textures, and versatility makes it a beloved item in Nepalese cuisine. Whether you’re preparing it for a festive occasion or a casual meal, Chatamari offers a delicious and culturally rich experience. Enjoy the process of making and savoring this delightful Nepali specialty!