Naan dippers with fresh mint & coriander raita

Naan dippers with fresh mint & coriander raita

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(7 ratings)

Takes 20-30 minutes


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


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


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



    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



    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


  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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mg2010's picture
30th Jan, 2020
I didn't know I loved naan bread until now. I probably didn't use the cucumber correctly since I chopped it up then squeezed it straight into the dip. I didn't have time to squeeze it ahead but it turned out wonderfully. Delicious snack!
3rd Dec, 2012
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?!!
13th May, 2015
Hi muppet 123. In step 3 it does state you add 1 tsp salt (see tip).
4th Apr, 2010
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!! :)
3rd Jan, 2009
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)
1st Aug, 2008
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
26th Mar, 2008
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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