Naan dippers with fresh mint & coriander raita

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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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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• Sallyc

  01 August 2008

  Sallyc rated and commented on this recipe

  

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

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• lady_v

  03 January 2009

  lady_v rated and commented on this recipe

  

  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)

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• Squidgeynose

  09 November 2009

  Squidgeynose rated this recipe

  

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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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Serves 8

Preparation 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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