Stuffed Chatamari

Stuffed Chatamari Recipe from Nepal

Region / culture: Nepal | Servings: 4

Introduction

Stuffed Chatamari is a traditional Newari dish from Nepal that consists of rice crepes filled with a savory mixture of minced meat, cheese, and vegetables. This dish is popular during festivals and special occasions in Nepal.

History

The origins of Stuffed Chatamari can be traced back to the Newari community in Nepal. The dish has been passed down through generations and is a staple in Newari cuisine. It is often served during celebrations and gatherings as a special treat for guests.

Ingredients

For Pancake
2 cups long-grain rice
1 cup black dal
1 tbsp toasted cumin seeds
salt
1 cup water (more as required)
clarified butter
For stuffing
0.5 lb (227 g) minced chicken (lamb can be used)
1 cup paneer cheese, crushed
1 cup finely chopped scallions
1 tsp garlic, minced
1 tsp ginger, minced
2 fresh chile peppers, minced
0.5 cup fresh tomatoes, finely chopped
salt and pepper, to taste
2 tbsp cooking oil

How to prepare

For rice crepes, soak rice and black dal in water overnight.
Rinse the soaked rice and lentil mixture thoroughly.
In a blender, combine the mixture with water to form a smooth batter-like paste.
Pour the mixture into a large mixing bowl; add toasted cumin seeds and salt to taste; mix thoroughly.
If necessary, add more water to achieve a consistency similar to crepe batter.
Let the batter rest for at least six hours.
To prepare rice crepes, heat a tablespoon of clarified butter in a non-stick frying pan over medium-low heat.
Pour some batter into the pan and spread it out into a paper-thin crepe.
Cook until the bottom has crisped up; then, turn it over and cook the other side.
Remove the cooked crepe and store it in a container with a tight lid.
Repeat with the remaining batter.
For the stuffing, heat oil in a non-stick sauté pan and fry garlic and ginger until light brown.
Add minced meat, salt, and pepper.
Brown the meat and add minced chilies, chopped tomatoes, crushed cheese, and chopped scallion.
Stir for a few minutes over low heat until all ingredients are cooked.
Adjust the seasoning with salt and pepper.
Transfer the mixture to a large plate and let it cool.
On a large plate, lightly brush a rice crepe with some clarified butter.
Place one and a half tablespoons of the stuffing mixture in the middle of the crepe and spread it across the middle.
Fold one edge over the mixture and roll it up.
Repeat with the other crepes.
Arrange them on a large plate and top with achar before serving.

Variations

Vegetarian option: Replace the minced meat with tofu or mushrooms for a vegetarian version of Stuffed Chatamari.
Spicy version: Add more chilies or hot sauce to the stuffing mixture for a spicier kick.

Cooking Tips & Tricks

Soak the rice and black dal overnight to ensure they blend smoothly into a batter.

- Make sure to spread the batter thinly when cooking the crepes to achieve a crispy texture.

- Adjust the seasoning of the stuffing mixture to suit your taste preferences.

- Serve the Stuffed Chatamari with achar (Nepali pickle) for added flavor.

Serving Suggestions

Stuffed Chatamari can be served as a main dish with a side of achar (Nepali pickle) and yogurt.

Cooking Techniques

Soaking the rice and black dal overnight helps them blend smoothly into a batter.

- Cooking the crepes on low heat ensures they crisp up evenly without burning.

Ingredient Substitutions

You can use ground beef or chicken instead of minced lamb for the stuffing.

- Cottage cheese can be used as a substitute for paneer cheese.

Make Ahead Tips

You can prepare the rice crepes and stuffing mixture ahead of time and assemble the Stuffed Chatamari just before serving.

Presentation Ideas

Arrange the Stuffed Chatamari on a platter and garnish with fresh herbs or a drizzle of yogurt for an elegant presentation.

Pairing Recommendations

Stuffed Chatamari pairs well with a side of fresh salad or steamed vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftover Stuffed Chatamari in an airtight container in the refrigerator. Reheat in a microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Stuffed Chatamari contains approximately 320 calories.

Carbohydrates

Each serving of Stuffed Chatamari contains approximately 45 grams of carbohydrates.

Fats

Each serving of Stuffed Chatamari contains approximately 12 grams of fats.

Proteins

Each serving of Stuffed Chatamari contains approximately 15 grams of proteins.

Vitamins and minerals

Stuffed Chatamari is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Stuffed Chatamari contains dairy (paneer cheese) and wheat (from the crepes).

Summary

Stuffed Chatamari is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a wholesome meal option.

Summary

Stuffed Chatamari is a delicious and flavorful dish that showcases the rich flavors of Nepali cuisine. With a crispy rice crepe filled with a savory meat and cheese mixture, this dish is sure to impress your guests at any gathering.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a dish called Stuffed Chatamari, a traditional Newari delicacy from Nepal. I had never heard of it before, but as soon as I read through the list of ingredients and the cooking instructions, I knew I had to learn how to make it.

I first came across the recipe for Stuffed Chatamari while flipping through an old cookbook that had been passed down to me from my mother. The pages were yellowed and worn, but the recipes inside were timeless. As I read through the ingredients for the Stuffed Chatamari, I could almost smell the fragrant spices and herbs that would go into it. I decided then and there that I would make it for my family.

I had always been passionate about cooking, and I had learned many recipes from my own mother and grandmothers. But this recipe was something different, something special. It spoke to me in a way that no other recipe had before. I could feel the history and tradition behind it, and I knew that I had to master it.

So, I set out to learn everything I could about Stuffed Chatamari. I asked friends and neighbors if they had ever made it, but no one seemed to have heard of it. I scoured the internet for information, but there was very little to be found. It seemed that this was a recipe that was passed down from generation to generation, kept secret within certain families.

Determined to uncover the secrets of Stuffed Chatamari, I decided to take matters into my own hands. I reached out to a friend who was from Nepal, hoping that she would have some insight into the dish. To my delight, she not only knew about Stuffed Chatamari, but she also had a family recipe that had been passed down for centuries.

My friend invited me over to her home so that she could teach me how to make Stuffed Chatamari. As I watched her work, I was in awe of her skill and expertise. She moved with a grace and confidence that only comes from years of practice. She explained each step in detail, from making the dough to preparing the filling to shaping the Chatamari.

I watched and learned, taking in every detail and committing it to memory. The aroma that filled the kitchen was intoxicating, a heady mix of spices and herbs that made my mouth water. When the Chatamari was finally ready, I couldn't wait to taste it.

As I took my first bite of the Stuffed Chatamari, I was transported to another world. The flavors were unlike anything I had ever tasted before – spicy, savory, and slightly sweet all at once. The texture was perfect, with a crisp outer shell giving way to a soft and flavorful filling. It was a dish that spoke to my soul, a dish that connected me to my friend's culture and history.

From that day on, Stuffed Chatamari became a regular part of my cooking repertoire. I made it for my family and friends, sharing the recipe and the story behind it with anyone who would listen. I felt a sense of pride and accomplishment every time I made it, knowing that I was carrying on a tradition that had been passed down through generations.

And so, that is how I learned to make Stuffed Chatamari – through determination, curiosity, and a little help from a friend. It is a recipe that holds a special place in my heart, a recipe that reminds me of the power of food to connect us to our roots and our heritage. I will continue to make Stuffed Chatamari for as long as I am able, passing on the tradition to future generations and keeping the spirit of this ancient dish alive.