Naan dippers with fresh mint & coriander raita
- Preparation and cooking time
- Total time
- Takes 20-30 minutes
- Serves 8
- half a cucumber
- 500g tub Greek yogurt
- a handful of fresh mint leaves
- 2handfuls of fresh coriander
- 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.