Naan dippers with fresh mint & coriander raita
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in – ideal for New Year’s Day
- Takes 20-30 minutes
- Serves 8
Nutrition per serving
- kcal 366
- fat 19g
- saturates 9g
- carbs 41g
- sugars 2g
- fibre 2g
- protein 10g
- salt 1.23g
- half a cucumber
- 500g tub Greek yogurt
- a handful of fresh mint leaves
- 2 handfuls of fresh coriander
- 4 large naan bread
- olive oil, for brushing
- ground paprika, for sprinkling
- sea salt flakes, for sprinkling
- 1 tbsp lemon juice
TipGood Food know-how
Salt draws moisture from vegetables so don’t add it too early on, otherwise the raita and chutney mixtures will become too wet.
Up to a day ahead, coarsely grate the cucumber into a bowl then squeeze it with your hands to remove as much juice as possible.
In a food processor, whizz the yogurt, mint and coriander together until well blended. Tip into a bowl and stir in the cucumber. Cover with cling film and chill until you are ready to serve.
To serve, preheat the oven to 200C/gas 6/fan 180C. Cut the naan into long triangles and arrange on 2 large baking sheets. Brush them with oil on one side and sprinkle over a little paprika and salt. Bake for 8-10 minutes until crisp and golden. Season the raita with up to 1 teaspoon of salt (see tip) and lemon juice to taste. Serve on a platter with fresh tomato chutney and dippers.