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Chutney Cheese Twists

This vegetarian appetizer is the perfect recipe to feed a crowd for any occasion or gathering. It is a buttery dough that is soft and fluffy, layered with green chutney and shredded cheese, baked until golden and serve it with more chutney.
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Prep Time 10 minutes
Cook Time 35 minutes
Proofing Time 1 hour 45 minutes
Course Appetizer, Bread, Breakfast, Brunch, Condiment, Finger food, High Tea, Lunch, Packed Lunch, Party, Side Dish, Spices, Starter, tea time
Cuisine Indian
Servings 8 people

Equipment

  • Large mixing bowl
  • Rubber spatula
  • Small glass
  • scissors
  • Baking tray
  • Baking paper
  • Brush
  • Butter knife

Ingredients
  

For the dough -

  • 1 tbsp instant yeast
  • 2 tbsp castor sugar
  • 1 cup warm milk
  • 1/2 cup warm water
  • 4 cups flour + 1/2 cup extra for rolling and dusting
  • 1 tsp salt
  • 1 tsp cumin powder
  • 4 tbsp butter melted
  • 1/2 cup yogurt

For the cheese -

  • 1/4 cup mozzarella cheese
  • 3 tbsp parmesan cheese
  • 1/4 cup cheddar cheese
  • 1/4 cup gouda cheese

For the chutney (recipe linked below)

To finish -

  • 1/2 cup heavy cream
  • Crushed black pepper
  • Sea salt flakes

Instructions
 

To make the bread dough -

  • In a large mixing bowl add the yeast, milk, sugar and stir. Let it sit for 10-15 minutes or until foamy.
  • Add the flour, salt, cumin powder, butter and yogurt into the wet ingredients and using a rubber spatula stir together until combined.
  • You can switch to using your hands or a dough scraper to ensure all the dry ingredients are incorporated well.
  • The dough will be sticky but that is fine. Cover and allow it to rest for at least 1 hour or until doubled in size.

Prepare other ingredients -

  • While the dough is proofing, make the chutney (check the link in the notes for my homemade chutney recipe) and shred the cheese. Line a large baking tray with baking paper and set aside.

Assembly -

  • Once the dough has rise, knock it back and divide into 5 pieces. Roll out each piece to 9 inch diameter circles with 1/8 th inch thickness. You can use a template to cut out the dough as well.
  • Spread out 2-3 tbsp of the chutney on the rolled out circles of dough and sprinkle over the shredded cheese.
  • Repeat this process 3 times and cover the top with the last piece rolled out dough. Keep stretching the dough to make sure the layers are relatively even.
  • Place a small glass in the middle of the dough and and make 12 slits on the dough around the glass.
  • Twist each piece to the right side so they are all turning to one side as they bake. Cover and let it rise for 20-30 minutes.

Baking & serving -

  • Preheat the oven to 180℃. Brush the dough with cream and top with crushed black pepper, salt and bake for 30 minutes or until risen and golden brown.
  • Serve it hot while the cheese is still melting with more chutney or ketchup. I also like to serve it with glare butter and chai.

Notes

Homemade chutney recipe is linked here
Garlic butter spread recipe is linked here
Allow the milk and yeast mixture to bloom as this helps the dough rise and proof later.
Do not rush the proofing process or else the dough will be dense and tough.