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
  • Easy

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


Good 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.


  1. 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.

  2. 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.

  3. 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.

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