Method

1. Grate the cucumber and add to a sieve over a bowl. Sprinkle over ½ tsp salt and stir well. Leave the cucumber to drain for 15 minutes to remove excess liquid while you prepare the chickpeas.
2. Put the chickpeas in a bowl with the rest of the spices, maple syrup, olive oil and salt. Stir well so the chickpeas are well coated in the spices. Tip onto a parchment lined baking tray and roast at 200°C/180°C Fan/Gas Mark 6 for 15 minutes, tossing every now and then so they get evenly crispy. Alternatively, air fry at 190°C for 15 minutes. Set aside.
3. Make the spiced butter by melting the butter in a small frying pan over a medium heat. Once foaming, add the spices and stir well for 2 minutes. When the spices start to smell fragrant, remove from the heat. Be careful not to burn them.
4. Add the grated cucumber to a bowl with the rest of the raita ingredients and mix well. *TIP: Double up on the raita to use in our recipe for Indian Spiced Falafel Wraps.
5. Tip the raita into a shallow bowl and top with the crispy chickpeas. Drizzle over the spiced butter and top with some mint leaves and red chilli if using. Heat the flatbreads according to the instructions on pack and serve alongside the raita for dipping.