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Cool Coriander And Mint Raita

Published Monday, 24 May, 2010 by Jordan Meade

A cool mouthwatering Dip yum



  • Ingredients:
  • half a cucumber
  • 500g tub Greek yogurt
  • a handful of fresh mint leaves
  • 2 handfuls of fresh coriander
  • 8 large naan bread
  • olive oil,
  • ground paprika
  • Salt
  • Chutny - Apple is the best!


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 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.

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  • Perfect for an easy lunch or dinner.