Naan-Chos

Naan-chos
  • 5 servings
  • 15 minutes to prepare
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Ingredients

  • 2 large naan breads
  • Drizzle of olive oil
  • 200g left over curry
  • 100g paneer, grated
  • 1 green chilli, sliced
  • 1/2 red onion, finely diced
  • 6 cherry tomatoes, quartered
  • 100g Bombay mix
  • Handful of chopped coriander, to serve
  • For The Raita:
  • 200g natural yogurt
  • Handful of fresh mint leaves, chopped
  • 1/2 cucumber, finely chopped
  • Large pinch of salt

Instructions

Method:

  1. Preheat the oven to 180°C/160°Fan/356°F/Gas Mark 4.
  2. Cut the naan bread up into small pieces of about 2-3cm and place on a baking tray, drizzle with oil and sprinkle of salt, bake for 10 minutes until golden and crisp.
  3. Place spoonfuls of left over curry over the naan pieces.
  4. Top with the paneer, chilli, onion, tomatoes and Bombay mix and place back into the oven for a further 10-15 minutes until the paneer has melted and the curry heated.
  5. To make the raita, mix together the yoghurt, mint, cucumber and salt.
  6. Serve the naan-chos with a handful of coriander and raita.

Chef’s Tip:

You can use any Indian bread, chapati and roti work just as well.

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