Radish Raita Dip with Curry Flavored Naan Chips: Vegan Recipe
Red radish, mixed with creamy vegan yogurt, spices, herbs and fruits served with curry flavored naan chips. A perfect chips 'N' dip!
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Servings: 4
Calories: 51kcal
Ingredients
Radish Raita Dip
- 1 cup red radish (finely grated or minced)
- 1 ½ cup hot water
- 1 cup vegan yogurt
- 2 green chili pepper(finely minced)
- ½ tablespoon grated ginger
- ½ tablespoon grated mango ginger(white turmeric root) (available in most Indian stores)
- 1 teaspoon roasted cumin
- ½ sachet stevia
- salt to taste
- cilantro to garnish
- ½ cup pomagranate+chopped grapes (you can also add apple and pineapple)
Curry flavored Naan chips
- 2 whole wheat naan
- 1 tablespoon canola or olive oil
- 1 teaspoon hot curry powder
- 1 teaspoon lime juice (optional)
- ½ teaspoon salt
Instructions
- Blanch the grated radish in hot water for five minutes. Strain the water and drain off the excess liquid using a muslin cloth.
- Take all the ingredients mentioned under the radish raita dip ingredient list and the blanched radish, except yogurt and fruit toppings, in a bowl.
- Mix all the ingredients thoroughly.
- Add yogurt and mix well.
- Add fruits and give a stir, and garnish with cilantro. The radish raita dip is ready.
Curry flavor naan chips
- Preheat oven to 350F.
- In a small bowl, take oil, curry powder, lime juice and salt.
- Mix vigorously to combine all ingredients well.
- Brush both the sides of the naans with this marinade.
- Now cut the naan into triangular pieces.
- Bake them for 10 minutes on a greased baking sheet.
- Allow them to cool. You can serve these when warm or at room temperature.
Notes
- Don't leave the naan chips in the oven after 10 minutes. They may turn very brown and hard.
- Oven cooking time may vary depending on the oven.
- Radish leaves a lot of water. So, strain the water well after blanching.
Nutrition
Calories: 51kcal