Naan dippers with fresh mint & coriander raita

Naan dippers with fresh mint & coriander raita

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Total time
    • 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:
HighlightNutrientUnit
kcal366
fat19g
saturates9g
carbs41g
sugars2g
fibre2g
protein10g
low insalt1.23g
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Ingredients

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

To serve

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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

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    Rating: 5 out of 5.7 ratings
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