Spicy pizza breads with raita salad
A great veggie dish for those who like a little spice
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Vegetarian
- Tip the bread mix into a large bowl with 2 tsp of the cumin seeds, then make up according to pack instructions. Leave in an oiled bowl, covered with a damp tea towel, while you make the pizza topping.
- Put on a kettle of water. Heat the oil in a large pan, then cook the onions and potatoes for 10 mins, regularly splashing in a little hot water to keep the mixture slightly saucy. Stir in the curry powder and remaining seeds, then cook for another 5 mins until the potatoes are tender. Remove from the heat and stir in the peas.
- Heat the oven to its highest setting. Quarter the dough then, using a little more bread mix to help, roll and stretch into 4 naan-shaped bases. Transfer to a large baking sheet, spread with the mango chutney and spoon over the curried potatoes and peas. Bake for 10 mins until crisp, scatter with mint and serve with Raita salad (see recipe, below).
Serve with Raita salad
Halve and slice 1 cucumber, then tip into a bowl. Stir in 250ml low-fat natural yogurt, most of the leaves from a small bunch of mint, roughly chopped, and some seasoning.
Per serving
398 kcalories, protein 16g, carbohydrate 69g, fat 9 g, saturated fat 1g, fibre 7g, sugar 19g, salt 1.45 g
Recipe from Good Food magazine, September 2008.
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http://www.bbcgoodfood.com/recipes/7523/
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Ingredients
- 1/2 a 500g pack ciabatta or plain bread mix, plus extra for rolling out (we like Wrights)
- 3 tsp cumin or kalonji (black onion) seeds
- 1 tbsp oil , plus a little extra for oiling
- 3 onions , sliced
- 300g potatoes , peeled and chopped into cubes
- 4 tsp curry powder
- 100g frozen peas
- 3 tbsp mango chutney
- few leaves from a small bunch mint (use the rest in a salad)
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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
5
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Vegetarian
Ingredients
- 1/2 a 500g pack ciabatta or plain bread mix, plus extra for rolling out (we like Wrights)
- 3 tsp cumin or kalonji (black onion) seeds
- 1 tbsp oil , plus a little extra for oiling
- 3 onions , sliced
- 300g potatoes , peeled and chopped into cubes
- 4 tsp curry powder
- 100g frozen peas
- 3 tbsp mango chutney
- few leaves from a small bunch mint (use the rest in a salad)
Per serving
398 kcalories, protein 16g, carbohydrate 69g, fat 9 g, saturated fat 1g, fibre 7g, sugar 19g, salt 1.45 g
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