Preheat oven at 200°C. Grease a baking tin with some butter.
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.
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
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.
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.
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.
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.
Apply a milk wash on the rolls, put the tin in the preheated oven and bake for 15 minutes.
Remove from heat, brush with some butter and serve hot.