Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Serves 8
  • Easy
  • Calories 366
  • Carbohydrates 41
  • Saturated Fat 9
  • Sugar 2
  • Protein 10
  • Fat 19
  • Fibre 2
  • Salt 1.23

Nutrition per serving

  • Calories 366
  • Carbohydrates 41
  • Saturated Fat 9
  • Sugar 2
  • Protein 10
  • Fat 19
  • Fibre 2
  • Salt 1.23

Ingredients

  • 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

Tip

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.

Method

  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.

Suggested recipes from this collection...