Tuesday, June 14, 2022

Chutney and Paneer Babka

This is a savory babka that is filled with delicious mint cilantro chutney and paneer. This rich and buttery bread with swirls of green chutney and paneer that is tender is great for breakfast, tea time, or can be served with dal curries too. This enriched bread is made with milk, butter, and aquafaba.

Babka is a sweet and enriched braided bread. It is usually prepared with a yeasted and enriched dough that is rolled and filled with chocolate or nuts and braided. This savory babka filled with lip-smacking green chutney aka cilantro mint chutney and paneer is my take on babka. There are many fillings that could be thought of and they work on this swirled bread. Sky's the limit whether you like it sweet or savory.

We love sweet as well as savory babkas. They are great for breakfasts or tea time. This green chutney filled babka is divine and this gets vanished very quickly. Enriched doughs use eggs, milk, butter and this recipe uses aquafaba instead of eggs and also uses milk and butter. This results in the perfect flavors and textures of the babka. Aquafaba gives amazing results in baking and I have used it in this Sesame Brioche Buns and Jidase.

When making the filling, the cilantro mint chutney used here is the same that I use for delicious chaats that have a tasty and mouth-puckering flavor. The chutney should be thick and not runny. This helps in rolling as well as in getting perfect swirls of chutney all through the bread. The chutney can be spicy or not and adjust it according to your flavor profile. Store bought chutney will also work. 

This recipe makes two loaves but can be made into buns. The following measurement makes either two loaves or 16 buns. If you are making buns, divide the dough into 16 portions and roll each portion into a log, split, and twist and roll into a bun, proof and bake. The baking time would be 18 -20 minutes. 

Since paneer is added, it is a better idea to store the leftovers in a fridge wrapped tight. Warm them in the oven and then serve. Paneer is optional, if you do not have this, feel free to skip, or swap paneer with ricotta.

Carom seeds aka ajwain (Hindi, or Omam in Tamil), gives a characteristic flavor to this babka. Carom seeds aid in digestion and are added to rotis, poori, kachoris, deep fried snack omapodi. This seed can also be made into a spiced broth, Oma Rasam which is really healthy and rejuvenates you. I try to include this carom seed in many recipes. This Aloo Channa Paneer Pie has this seed in the flaky crust giving the satisfaction of a kachori in pie form.

These delicious chutney swirl babkas are great to serve with masala chai, hence a great option for breakfast or afternoon time. With a schmear of butter especially, garlic butter, this is ultimate. This is great to be served with Tomato Soup, Veggie Lentil Soup, or dal curries.

 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. Kelly is hosting this month and the theme she suggested is Babka breads. Babkas give you a wide variety to make though it is a sweet one traditionally. This savory babka is my share for the theme.

Makes 2 loaves or 16 buns

Bread flour - 4.5 cups
Aquafaba - 9 tbsp
Butter - 1/2 cup, room temperature
Salt - 1.5 tsp
Sugar - 2 tsp
Active dry yeast - 2 and 1/4 tsp
Carom seeds - 1 tsp
Water - 1/2 cup
Milk - 1/2 cup

For Filling

Green chutney - 6-8 tbsp
Paneer - 2 cup, shredded

For Brushing

Aquafaba - 2 tbsp
Garlic butter - 1 tbsp


Activate the yeast by adding the yeast to warm water with sugar in it. Add the rest of the ingredients except butter into a stand mixer and set it on low to medium speed.

When a shaggy dough forms, add butter in four or five portions and knead for 10 minutes. Drizzle a little olive oil and let the dough rise for an hour.

The dough would be more than double.

Transfer to a flour dusted surface, punch, knead, and chaffe the dough. Divide into two portions.

Roll each portion into 10X16-in rectangle. Spread 3-4 tablespoons of green chutney. Sprinkle a cup of shredded paneer.

Roll into a log. Leave an inch at one end, cut in the middle of the log lengthwise.

Twist and overlap each side into a twisted log.

Join the ends into a coil and place in a 10X5-in loaf pan(parchment lined or buttered followed by sprinkling flour).

Let it prove for an hour. Preheat the oven to 350 degrees F in the meantime.

Bake for 45-47 minutes. Check the doneness by checking inside temperature or tapping at the bottom for hollow sound. Remove from the oven. Brush with garlic butter.

Cool completely. Serve with chai, with or without butter/curries.

Here are the links to babkas we shared today. Thanks, Kelly!


  1. Happy that you shared a savory babka with us today.

  2. This babka with chutney and paneer looks so very appetizing and perfect for lunch or breakfast

  3. Wow, that looks amazing! Love the color.

  4. Love the green in this! Great combination.

  5. I do love a savory bread, especially when it involves cheese! So pretty!

  6. That's a beautiful loaf of bread! Pinned! Thanks for sharing at the What's for Dinner party. Hope the rest of your week is awesome!

  7. I just spotted some paneer in my grocery store this week! First time! Can't wait to try this gorgeous loaf.