Spicy pizza breads with raita salad

Spicy pizza breads with raita salad

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Cooking time

Ready in 40 minutes

Skill level

Easy

Servings

Serves 4

A great veggie dish for those who like a little spice

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
398
protein
16g
carbs
69g
fat
9g
saturates
1g
fibre
7g
sugar
19g
salt
1.45g
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Ingredients

  • ½ 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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Method

  1. 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.
  2. 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.
  3. 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).

Recipe from Good Food magazine, September 2008

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