https://www.youtube.com/watch?v=KOB2sQtrMck

Watched last video of Chatamari: after adding all purpose flour helped to bind the rice flour. I made it little bit liquid so it will spread evenly on frying pan.
My ingredients were : grinned cooked chicken ( just to make sure it will not stay half cooked and will be easy to spread it ), eggs , chopped cilantro , chili paper for taste, chopped scallion, green peas.
Success rate: improved 50% than last try , per Rahulbhai's recipe. The main issue was rice flower was not binding and breaking.

ब्रो,
खसीको मासु त बबाल मिठो जस्तो छ नि. तपैले प्रेस्सर कुकरमा पकौना हुन्छ झोल हालेर. मलाईत भात संग खान त्यो एकदम मिठो लाग्छ. यहाँको फ्रोज़ं गर्यो मासु कस्तो चाम्रो एंड पुरा नापक्य जस्तो हुन्छ, करैमा फ्र्ये गर्यो भन्नि. बरु तपाइलाई नेवारी परिकार बनौन औचा भनि विडियो बनौनुस. तपाई कुक नै हुनुहुन्छ कि येतिकै विडियो बनौन भाको.

Let us all be vegetarian so that all these animals also can enjoy their life. As Mahatma Gandhi said, "Greatness of a nation can be judged by how its animals are treated."

When there is a natural firmness in non-violence, all hostility comes to an end - Yoga Sutra.

Om Peace Peace Peace.

Mahatma Gandhi was gay as well as a child molester who practiced polygamy

If you just try to cook goat meat without pressure cooker than it will take lõõõõõõõõõõõõõõõõõõõõõõõõng time. You can pressure cook for some time and then fry.

according to this guy goat meat cooks under 17mins!!?? dude it takes at least an hour the way you were cooking. please elaborate a little on timing on your next cooking video.

thank you.

@magorkhe1 Yes! adding the flour will help a lot because if we only make in the rice flour then it will break. Just make sure that you do not put a lot of flour because it will taste like pancake rather than chatamari. Adding the cooked ground chicken is a good option as well.
@prika I am sorry I did not specify how much exactly it will take to cook, I just roughly said about 20-25 minutes but will surely take note of it in my next video. Thanks for the suggestion.
@sajhamitra, yes you can pressure cook also but I personally prefer the slow cooking method which I think will better.

साथि हो : काठमाडौ को बसाइ को बेला बगरेले ताजा मासु कहिलै नबेच्ने : प्रेसरकुकर मा २ घण्टा पाकाउदा पनि ऐया भनेको हैन : दम दिने स्टोभ को मट्टीतेल सिध्दिने गरि पकाउनु पर्थ्यो | तेस्माथि २-३ तिन ओटा खसीको मासु परेर होला कुनै पाकेको त कुनै अर्ध पाकेको चुईगम चपाए झैँ चपाइन्थ्यो! पछि भाग लगाएको मासु किन पाइने भए पछि भाग रोजाइमा कुस्ता कुस्ती पनि परेको देखेको छु |

एक चोटी फ्रिजरमा राखी सकेको मासु चाम्रो भै हाल्छ अनि मासु पनि कुन अंगको छ मा पनि अलिकति भर पर्छ होला ?

herdai nakhau jasto cha  ^^