作法
- 在來米粉、麵粉與鹽加水攪打成稀薄如鮮奶油的麵糊，靜置 30 分鐘。
- 煮絞肉餡：鍋熱 2 大匙油，洋蔥炒 4 分鐘至軟。下薑、辣椒、蒜末爆香 60 秒。加入絞肉炒 6 分鐘至上色。再下孜然、香菜籽粉、尼泊爾花椒、印度綜合香料、醬油，續炒 2 分鐘，放涼備用。
- 寬底不沾鍋或鐵板燒中大火預熱，刷一層薄油。
- 倒入約 80 毫升麵糊，輕轉鍋身攤成直徑 22 公分的薄圓餅，30 秒內表面應冒出小氣泡。
- 把四分之一份量的絞肉餡均勻鋪上，邊緣留 1 公分。中央打入一顆蛋，戳破蛋黃，撒上青蔥與香菜。
- 蓋上鍋蓋燜 90 秒——蛋面剛好凝固，餅底煎成金黃。滑入盤中，切成扇形片享用，可佐 achar 醃醬。重複完成另外三份。
Common questions
Can 查塔瑪里 be made ahead?
查塔瑪里 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 查塔瑪里 spicy?
查塔瑪里 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 查塔瑪里 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 查塔瑪里 to make at home?
查塔瑪里 sits at intermediate difficulty — total time about 40 minutes. The ingredients are not unusual but the timing requires attention.
Can 查塔瑪里 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
查塔瑪里是加德滿都谷地原住尼瓦爾人的料理——尼瓦爾人是擁有古老文化的族群，他們的菜系是尼泊爾最具個性的部分。名字由「cha」（米）與「tamari」（圓）組成。這道菜常見於 Mha Puja、尼瓦爾婚禮等節慶。觀光客戲稱「尼泊爾披薩」，但當地人不會這樣叫。Timur（尼泊爾花椒，學名 Zanthoxylum armatum）是地方招牌香料，麻感類似四川花椒，卻多一股檸檬花香。少了 timur，查塔瑪里會顯得平淡無味。
