• 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


  • 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.


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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