Name: Spicy pizza breads with raita salad
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: ½ a 500g pack ciabatta or plain bread mix, plus extra for rolling out (we like Wrights); 3 tsp cumin or kalonji (black onion) seeds; 1 tbsp oil plus a little extra for oiling; 3 onions sliced; 300g potatoes peeled and chopped into cubes; 4 tsp curry powder; 100g frozen peas; 3 tbsp mango chutney; few leaves from a small bunch mint (use the rest in a salad)

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Spicy pizza breads with raita salad

Spicy pizza breads with raita salad

Good Food team

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Serves 4

Easy

Total time: 40 mins

Ready in 40 minutes

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A great veggie dish for those who like a little spice

Vegetarian

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Naan dippers with fresh mint & coriander raita

A star rating of 4.3 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

½ a 500g pack ciabatta

or plain bread mix, plus extra for rolling out (we like Wrights)
3 tsp cumin

or kalonji (black onion) seeds
1 tbsp oil

plus a little extra for oiling
3 onions

sliced
300g potatoes

peeled and chopped into cubes
4 tsp curry powder
100g frozen peas
3 tbsp mango

chutney
few leaves from a small bunch mint

(use the rest in a salad)

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Nutrition: per serving

kcal398
fat9g
saturates1g
carbs69g
sugars19g
fibre7g
protein16g
salt1.45g

low

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).

RECIPE TIPS

SERVE WITH RAITA SALAD

Halve and slice 1 cucumber, then tip into a bowl. Stir in 250ml low-fat natural yogurt, most of the leaves from a small bunch of mint, roughly chopped, and some seasoning.

Recipe from Good Food magazine, September 2008

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