Naan Dippers With Fresh Mint & Coriander Raita
This refreshing and zesty cucumber raita is a delightful accompaniment to any meal. The combination of cool cucumber, tangy yogurt, and aromatic mint and coriander creates a harmonious blend of flavors. Served with crispy, seasoned naan bread, this raita is a perfect addition to your table for a light and delicious dining experience.
— Constant Cookbook
Ingredients
- half a cucumber
- 500g tub Greek yogurt
- a handful of fresh mint leaves
- 2 handfuls of fresh coriander
- 4 large naan bread
- olive oil , for brushing
- ground paprika , for sprinkling
- sea salt flakes, for sprinkling
- 1 tbsp lemon juice
Instructions
- 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.
- 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.
- 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.
Yield
Serves 8
Nutrition
- Calories: 366 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.23 milligram of sodium
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