Naan dippers with fresh mint & coriander raita
Ingredients
- Step 1 half a cucumber
- Step 2 500g tub Greek yogurt
- Step 3 a handful of fresh mint leaves
- Step 4 2handfuls of fresh coriander
- Step 5 4large naan bread
- Step 6 olive oil , for brushing
- Step 7 ground paprika , for sprinkling
- Step 8 sea salt flakes, for sprinkling
- Step 9 1 tbsp lemon juice
Calories: 366
Carbohydrate: 41 g
Protein: 10 g
Fat: 19 g
Cook time: 30 minutes
Prep time: minutes
Total time: 30 minutes
Servings: 8
TAGS
Buffet
Dinner
Snack
Starter
Indian
Josh Eagleton
10-30 minute
30-60 minute
400 kcal or less
Cucumber
Cucumber
Dip
Greek yogurt
Main
Make Ahead
mint
Naan bread
Nibble
Paprika
Quick
Sara Buenfeld
Starter
Directions
- 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.