All ingredients ready? Let's begin!
In a large mixing bowl, combine the rice flour and ¾ cup of water. Whisk together. You want the batter to have a consistency similar to thin pancake batter, so you may need to add a little more water.
Peel and dice the onion. Finely chop the fresh coriander. Cut the serrano chili pepper in half and scoop out the seeds before finely chopping it. Finely chop the garlic. Dice the tomato.
In a new bowl, add the minced meat, chopped onion, fresh coriander, cumin powder, coriander powder, turmeric powder, chili powder, paprika powder, curry powder, black pepper, salt, ginger paste, garlic, serrano pepper, and two eggs.
Mix together until well incorporated using a wooden spoon or a spatula.
Over medium-high heat, warm 1 tbsp of oil in a large skillet. It is best to use a skillet or pan with a lid.
Once the oil has become hot, spoon around ¾ a cup of batter into the skillet.
The batter should be thin enough to cook quickly, so once it becomes solid, pat a scoop of the meat mix on top and spread it across in a decent layer.
Put the lid on the skillet and cook like that for around 7 minutes.
Remove the lid and crack a whole egg in the middle of the chatamari. Try to do it so the yolk remains intact. Sprinkle some chunks of tomato around the egg.
Cover with the lid again and cook for another 3-5 minutes, depending on how well cooked you want your egg to be.
Once the meat is cooked through and the egg cooked to your preferences, remove from heat. Use a large spatula to transfer from the skillet to a plate.
Repeat with the remaining batter and meat mix.
Before serving, cut the chatamari like you would a pizza.
Serve and enjoy!