Naan dippers with fresh mint & coriander raita
Serves 8
Easy
Total time:
Takes 20-30 minutes
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Skip to ingredients
- half a cucumber
- 500g tub Greek yogurt
- a handful of fresh mintleaves
- 2handfuls of fresh coriander
To serve
- 4large naan bread
- olive oilfor brushing
- ground paprikafor sprinkling
- sea saltflakes, for sprinkling
- 1 tbsp lemon juice
Nutrition: per serving
- kcal366
- fat19g
- saturates9g
- carbs41g
- sugars2g
- fibre2g
- protein10g
- salt1.23glow
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.
