Chatamari is a traditional Nepali snack eaten during festivals and other occasions. It consists of a rice crepe which is topped with minced meat, vegetables and an egg in the center. It's super quick, packed with flavor and amazing textures.
One really important note while preparing the rice crepe is to keep the flame low and to make sure that the pan is not hot before adding it. Otherwise it will start bubbling and cracking and it will be a catastrophe (happened to me the first time)
In a pan, add 1 tsp of oil and fry the ginger garlic paste until the raw smell disappears. Add the minced chicken and cook for 2-3 minutes, then add the spices to it, together with some salt and cook until completely cooked. Set aside.
Add water to the rice flour until you get a nice and thick crepe-like batter. Very important: make sure the pan is not too hot once you add the rice batter! Keep it on very, very low flame! If you add the rice batter when the pan is very hot, the crepe will crack. Cover with lid and cook on low heat until cooked (5 minutes).
After 5 minutes, add the toppings to the crepe: (do not remove it from the pan): add the chicken, tomato and place them in a circle and make space for the egg which has to be placed in the middle. Cook everything with the lid on until the egg is cooked. When everything is ready, cook everything for 1 more minute on a very high flame.
Serve with chopped coriander. Enjoy!