Chatamari for Ravi

Chatamari - Nepalese rice crepe **Ingredients:** - 1 red onion, diced - 3 tomatoes, diced - small bunch of coriander, roughly chopped - 1 green chilli, finely diced - small knob of ginger, finely grated - 3 cloves of garlic, finely grated - 500g beef mince (buffalo is commonly used in Nepal, but any ground meat will work) [approx. 1.1 lbs] - 1.5 tsp salt - 1 tsp cumin - 1 tsp coriander powder - 6 eggs in total (two for the meat mixture and one for each of the Chatamaris) - 1 cup rice flour **Method:** 1. To prepare the meat topping, simply mix together the red onion, tomatoes, coriander, green chilli, ginger, garlic, beef mince, salt, cumin, coriander powder, and two of the eggs in a bowl. Set aside. 2. For the rice flour batter, put the rice flour into a mixing bowl. Begin with 2/3 of a cup of water, whisking until smooth. Gradually add more water until you achieve the consistency of a crêpe batter. 3. To cook the Chatamari, heat a non-stick pan over low heat. Pour in enough batter to just cover the bottom, creating a thin layer similar to a crêpe. (Non-stick pans are highly recommended for this recipe to prevent sticking due to the wet batter and low cooking temperature. If you have a incredibly well seasoned cast iron pan you might get away with it) 4. Spoon the meat mixture over the batter in the pan, spreading it out evenly. Then, crack an egg into the center of each Chatamari. 5. Cover the pan with a lid and let it cook for 6-7 minutes, or until the meat is fully cooked through and the egg is set to your liking. 6. Garnish with additional chopped coriander and serve with chilli sauce on the side. #shorts #howto #cooking #recipe #food #asmr #viral