Naan dippers with fresh mint & coriander raita

Naan dippers with fresh mint & coriander raita

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(5 ratings)

Takes 20-30 minutes

Easy

Serves 8
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day

Nutrition and extra info

Nutrition:

  • kcal366
  • fat19g
  • saturates9g
  • carbs41g
  • sugars2g
  • fibre2g
  • protein10g
  • salt1.23g
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Ingredients

  • half a cucumber
  • 500g tub Greek yogurt
  • a handful of fresh mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 handfuls of fresh coriander

To serve

  • 4 large naan bread
  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ground paprika, for sprinkling
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • sea salt flakes, for sprinkling
  • 1 tbsp lemon juice

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.

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Comments, questions and tips

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Comments (6)

FeeBee67's picture

Tastes great but after "whizzing" the ingredients as per the recipe, my raita was bright green! And there is a tip below the recipe stating that salt can draw moisture and make the raita too wet. I don't even see salt in the recipe as one of the ingredients?!!

carollesley's picture

Hi muppet 123. In step 3 it does state you add 1 tsp salt (see tip).

bonbon-1975's picture
4

I made this at a family party last night & served it with chicken biryani & sweet potato curry (also on this site!) and it went down brilliantly!! Everyone commented on it & it was so easy & simple to prepare aswell!! Will defenetly use again!! :)

lady_v's picture
4

I uses natural yoghurt instead of greek yoghurt- worked really well and highly recommended- v.tasty!
(I also used this dip alongside the spicy falafal recipie)

sallycornwell's picture
5

Made this last night and served with a mango chutney (also from this website) and poppodums: really good and very simple to make.

jaki85n's picture
5

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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