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Litti Chokha

Litti Chokha

IntermediateIntermediateMain CourseMain Course
Litti chokha pot pie on a wooden board
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Bihari
Litti Chokha
Pot Pie: A Desi Classic Meets Cosy Baking

65 mins
Cooking Time
Intermediate
Difficulty
22
Ingredients
Veg + Dairy
Diet
Bihari litti chokha pot pie is a delightful twist on the traditional litti chokha from Bihar. It fuses the smoky, earthy flavours of roasted sattu filling with the rustic goodness of chokha, all nestled beneath a flaky, buttery pot pie crust. This dish is pure comfort food with a cultural flair and is perfect for those chilly nights, family dinners, or when you’re in the mood for a fusion treat.

Ingredients

UNITSIngredients
For the Litti:
1 cupSattu (roasted gram flour)
2 tbspMustard oil
1 tspGarlic (finely chopped)
1 tspGinger (finely chopped)
½ tspAjwain
½ tspKalonji
1Green chilli (chopped)
2 tbspCoriander (chopped)
1 tbspLemon juice
to tasteSalt
For the Chokha:
1 mediumBrinjal (roasted)
2Tomatoes (roasted)
5–6 clovesGarlic (roasted)
1 tbspMustard oil
1 Green chilli (chopped)
2 tbsp Onions (chopped)
to tasteSalt
For the Pot Pie:
1½ cupsAll-purpose flour
½ cupCold butter (cubed)
4–5 tbspCold water
to tasteSalt
1 tbspEgg wash (for brushing)

Follow
Directions

Description - Step 1

Prepare the litti filling

Mix sattu, mustard oil, chopped ginger-garlic, green chilli, ajwain, kalonji, lemon juice, coriander, and salt in a bowl. Add in 1 to 2 tablespoons of water for moisture. Keep aside for later.

Description - Step 2

Make the chokha

Mash roasted brinjal, tomatoes, and garlic together. Add mustard oil, chopped onions, green chilli, and salt. Mix well and set them aside.

Description - Step 3

Make the pot pie dough

In a bowl, mix flour and salt, then rub in the cold butter until crumbly with small buttery bits. Add cold water gradually and bring the dough together gently. Form a soft ball, cover, and chill for 15 minutes.

Description - Step 4

Assemble the pot pie

Roll the chilled dough into a thin sheet large enough to cover your baking dish. Add a layer of chokha at the bottom of the dish and spread it evenly. Top it with the sattu filling, gently pressing it down for a uniform layer. Place a rolled dough on top, covering the dish completely. Seal the edges by pressing with fingers or a fork. Cut small vents on the top crust to let steam escape while baking.

 

Description - Step 5

Bake the pot pie

Preheat the oven to 180°C (350°F). Brush the top crust with egg wash for a golden finish. Place the pot pie in the oven and bake until the crust is golden and flaky. Let it rest for 5 minutes after baking before slicing to keep layers intact.

Description - Step 6

Serve and enjoy

Slice the pot pie into wedges and serve hot with your favourite salad, chutneys or dips.

Step 1
Prepare the litti filling
5 minutes
Step 2
Make the chokha
10 minutes
Step 3
Make the pot pie dough
10 minutes
Step 4
Assemble the pot pie
10 minutes
Step 5
Bake the pot pie
25-30 minutes
Step 6
Serve and enjoy
2 minutes

Plate it up!

Plating Instructions

plating-instructions-image
Slice the pot pie into wedges and serve in mini ramekins with a light brush of butter for a café-style presentation. &nb...

Pairing Instructions

pairing-instructions-image
Pair the pot pie with cucumber salad as a fresh side and a glass of masala chaas to complement the smoky flavours of the...

Garnishing Instructions

garnishing-instructions-image
Top your pot pie with a sprinkle of roasted garlic flakes or a light dusting of sattu for a rustic, earthy touch.

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