Naan dippers with fresh mint & coriander raita

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Sara Buenfeld

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Everyone would make this again

Recipe by Sara Buenfeld

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Tested

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.

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.

366 kcalories, protein 10g, carbohydrate 41g, fat 19 g, saturated fat 9g, fibre 2g, salt 1.23 g

Latest comments and suggestions

• Jackie

  26 March 2008

  Jackie rated and commented on this recipe

  

  Really tasty and I combined it with some other indian dips on this site and the whole meal went really well.

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Ingredients

• half a cucumber
• 500g tub Greek yogurt
• a handful of fresh mint leaves
• 2 handfuls of fresh coriander

TO SERVE

• 4 large naan bread
• olive oil , for brushing
• ground paprika , for sprinkling
• sea salt flakes, for sprinkling
• 1 tbsp lemon juice

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Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• half a cucumber
• 500g tub Greek yogurt
• a handful of fresh mint leaves
• 2 handfuls of fresh coriander

TO SERVE

• 4 large naan bread
• olive oil , for brushing
• ground paprika , for sprinkling
• sea salt flakes, for sprinkling
• 1 tbsp lemon juice

366 kcalories, protein 10g, carbohydrate 41g, fat 19 g, saturated fat 9g, fibre 2g, salt 1.23 g

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