Naan Dippers with Fresh Mint and Coriander Raita
This Indian starter is an ideal beginning to a buffet or dinner. Crisp, seasoned naan bread triangles are served alongside a cool, herby raita made with Greek yogurt, fresh mint, coriander, and grated cucumber. The raita can be prepared ahead, making it a convenient and flavourful dish for entertaining. It serves eight people and is ready in about 30 minutes.
Ingredients
- 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
Method
- You can prepare this up to one day in advance. Coarsely grate the cucumber into a bowl, then use your hands to squeeze out most of its liquid.
- Place the yogurt, mint and coriander in a food processor and blend them until smooth. Transfer this mixture to a bowl and mix in the grated cucumber. Cover the bowl with cling film and refrigerate it until needed.
- When ready to serve, heat your oven to 200C/gas 6/fan 180C. Slice the naan bread into long triangles and place them on two large baking sheets. Brush one side with oil and dust with a little paprika and salt. Bake for 8-10 minutes until they are golden and crisp. Add up to 1 teaspoon of salt and the lemon juice to the raita, adjusting to your taste. Arrange everything on a platter to serve.
Nutrition (per serving)
Calories366 kcal
Fat19 g
Saturates9 g
Carbs41 g
Sugars2 g
Fibre2 g
Protein10 g
Sodium492 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySnack
Cuisineindian
