Naan dippers with fresh mint & coriander raita
The perfect start to an Indian buffet, this refreshing dip is sure to have your guests digging in - ideal for New Year's Day
Spicy pizza breads with raita salad
- Preparation and cooking time
- Total time
- Ready in 40 minutes
- Easy
- Serves 4
Skip to ingredients
- ½ a 500g pack ciabattaor plain bread mix, plus extra for rolling out (we like Wrights)
- 3 tsp cuminor kalonji (black onion) seeds
- 1 tbsp oilplus a little extra for oiling
- 3 onionssliced
- 300g potatoespeeled and chopped into cubes
- 4 tsp curry powder
- 100g frozen peas
- 3 tbsp mangochutney
- few leaves from a small bunch mint(use the rest in a salad)
Nutrition: per serving
- kcal398
- fat9g
- saturates1g
- carbs69g
- sugars19g
- fibre7g
- protein16g
- salt1.45glow
Method
step 1
Tip the bread mix into a large bowl with 2 tsp of the cumin seeds, then make up according to pack instructions. Leave in an oiled bowl, covered with a damp tea towel, while you make the pizza topping.
step 2
Put on a kettle of water. Heat the oil in a large pan, then cook the onions and potatoes for 10 mins, regularly splashing in a little hot water to keep the mixture slightly saucy. Stir in the curry powder and remaining seeds, then cook for another 5 mins until the potatoes are tender. Remove from the heat and stir in the peas.
step 3
Heat the oven to its highest setting. Quarter the dough then, using a little more bread mix to help, roll and stretch into 4 naan-shaped bases. Transfer to a large baking sheet, spread with the mango chutney and spoon over the curried potatoes and peas. Bake for 10 mins until crisp, scatter with mint and serve with Raita salad (see recipe, below).
