Description
Crispy baked naan dippers served with a refreshing fresh mint and coriander raita, perfect for dipping and sharing as a tasty appetizer or snack. The cooling raita, made from Greek yogurt infused with garden-fresh herbs and grated cucumber, pairs beautifully with the spiced, golden naan triangles for a delightful contrast of flavors and textures.
Ingredients
Scale
Raita
- ½ cucumber
- 500g tub Greek yogurt
- A handful of fresh mint leaves
- 2 handfuls of fresh coriander
- 1 tbsp lemon juice
- Sea salt flakes, to taste (up to 1 teaspoon)
Naan Dippers
- 4 large naan breads
- Olive oil, for brushing
- Ground paprika, for sprinkling
- Sea salt flakes, for sprinkling
Instructions
- Prepare the cucumber: Up to a day ahead, coarsely grate the cucumber into a bowl. Then, use your hands to squeeze out as much moisture as possible to keep the raita from becoming too watery.
- Make the fresh herb raita: In a food processor, combine Greek yogurt, fresh mint leaves, and fresh coriander. Whizz until well blended and smooth. Transfer to a bowl, then stir in the grated cucumber. Cover with cling film and refrigerate until ready to serve.
- Preheat the oven and prepare naan: When ready to serve, preheat the oven to 200°C (fan 180°C) or gas mark 6. Cut the naan breads into long triangles and arrange them on two large baking sheets.
- Season and bake naan dippers: Brush one side of the naan triangles lightly with olive oil. Sprinkle ground paprika and sea salt flakes evenly over the oiled side. Bake in the preheated oven for 8-10 minutes, or until the naan is crisp and golden brown.
- Finish and serve: Taste the raita and season with up to 1 teaspoon of sea salt flakes and lemon juice to your preference. Serve the warm, crispy naan dippers on a platter alongside the fresh mint and coriander raita. Optionally, add fresh tomato chutney for extra flavor and dipping options.
Notes
- Salt draws moisture from vegetables, so add salt to the raita only just before serving to prevent it from becoming too wet.
- You can prepare the raita up to a day in advance to allow the flavors to meld.
- If you prefer, fresh tomato chutney can be served alongside the naan dippers for added taste variety.
- Brush the naan with olive oil on only one side before baking to ensure crispiness and prevent sogginess.
- Adjust the amount of paprika and salt on naan according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: Indian
Keywords: naan dippers, mint raita, coriander raita, Indian snacks, baked naan, yogurt dip, appetizer, party food
