Naan Dippers With Fresh Mint Coriander Raita Recipes

WHAT DIP GOES WITH NAAN BREAD? (22 BEST DIPS)

Steps:

• Pick any of the dips from this list to serve with your Naan bread.
• Prepare the ingredients according to the recipe.
• Be ready to enjoy you less than 15 minutes!

RAITA

Steps:

• Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
• In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
• Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.

NAAN DIPPERS WITH FRESH MINT & CORIANDER RAITA

Steps:

• 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.

TRIO OF DIPS WITH TOASTED NAAN

Steps:

• Put the Patak's® Lime Pickle and 1 cup of yogurt in a blender and process until smooth. Add the mint, coriander and green onion, and blend. Stir in the remaining ¼ cup of yogurt.
• Combine the yogurt, cucumber, cumin and garlic in a medium bowl. Garnish with coriander.
• Purée the Patak's® Sweet Mango Chutney in a blender or finely chop it on a cutting board. Pour it into a saucepan and stir in the coconut cream. Cook on medium heat until most of the water evaporates.
• Preheat the oven to 400 °F (205 °C) and line a baking sheet with parchment paper. Slice naan bread into long triangles. Lay the pieces on the prepared baking sheet and bake for 10 min. Serve alongside the dips with Patak's® Mango Chutney in little serving dishes for an authentic Indian feast!

CORIANDER & MINT RAITA

Steps:

• Toast the spices in a dry pan until fragrant, then tip into a mortar and grind to a powder with a pestle. Tip into a food processor with all the remaining ingredients except the lime juice. Blitz, adding a splash of water to loosen, then season and add the lime juice to taste. Leave in the fridge while you prepare the rest of the dishes. Scatter with the remaining chilli, to serve.