How to make Chutney Rolls - Green chutney stuffed bread rolls .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Butter (मक्खन ), Milk (दूध)

Cuisine : Fusion

Course : Breads

Chutney Rolls Recipe Card

Chutney Rolls

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Chutney Rolls checkout Zoph Loaf. You can also find more Breads recipes like Gozleme Bread, Makai Roti, Chawal Ka Parantha, Pita Bread.

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chutney Rolls Recipe

  • Butter for greasing and brushing

  • Milk for milk w

  • Chutney

  • Fresh coriander leaves 1 medium bunch

  • Fresh mint leaves 1 small bunch

  • Garlic cloves 2-3

  • Green chillies 3-4

  • Ginger 1/2 inch

  • Chana dal roasted 1 tablespoon

  • Salt to taste

  • Lemon juice 2 teaspoons

  • Roll

  • Refined flour (maida) 4 cups + 4 teaspoons (500 grams) + for dusting

  • Fresh yeast 4 teaspoons (20 grams)

  • Sugar 4 teaspoons (20 grams)

  • Salt 2 teaspoons (10 grams)

  • Butter 4 teaspoons (20 grams)


Step 1

Preheat oven at 200°C. Grease a baking tin with some butter.

Step 2

Combine yeast and sugar in a bowl. Add 1-2 tablespoons warm water, mix well and set aside for 5 minutes or till bubbles appear.

Step 3

Combine refined flour, salt, yeast mixture and butter in a planetary mixer. Mix, adding 1 cup (250 ml) water, little by little to form a soft dough

Step 4

Dust the worktop with some flour, remove the dough on the worktop and knead well by stretching. Place the dough on a plate, cover with a wet muslin cloth and set aside to prove for 30 minutes.

Step 5

To make chutney, grind together garlic cloves, halved green chillies, roughly chopped ginger and chana dal into a coarse powder. Add coriander leaves, mint leaves, salt and lemon juice and grind into a smooth chutney.

Step 6

Dust the worktop with some flour, place the proven dough on it and knock it back. Divide the dough into small equal portions and shape them into long cylinders. Roll lightly with a rolling pin dusting with some flour.

Step 7

Spread a portion of chutney on top, roll tightly and make the rolls stand along the edge of the greased tin, filling the entire tin. Set aside to prove again for 10-15 minutes.

Step 8

Apply a milk wash on the rolls, put the tin in the preheated oven and bake for 15 minutes.

Step 9

Remove from heat, brush with some butter and serve hot.