Quick Mulligatawny Flatbreads with Mango Yoghurt Dip - Ainsley Harriott
Quick flatbreads made with Mulligatawny soup powder and mango yoghurt dip for a flavorful snack. Perfectly golden and served with fresh coriander.
Ingredients
- For the Flatbreads
- 175g self-raising flour, plus extra for dusting
- 1 sachet Ainsley Harriott East Indian Mulligatawny cup soup
- 1 tsp baking powder
- 1 tsp salt
- 200ml natural yoghurt
- 75ml water
- For the Dip
- 200ml Greek yoghurt
- 2 tbsp mango chutney
- handful of fresh coriander leaves, to garnish
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