Lakshmi's YQ, Squash & Coriander Parathas

Lakshmi's YQ, Squash & Coriander Parathas

by Henrietta Inman

This beautiful recipe for unyeasted paratha was shared with Henrietta Inman, Wakelyns resident cook and baker, by Lakshmi, who visited during the apple harvest.

My wonderful friend Maisie has been coming to help me at Wakelyns over the summer, picking fruit, preserving, pickling, baking and sharing ideas. On a day of apple picking for Ian, who’s making juice with the Wakelyns apples, Lakshmi, from Pondicherry and Cuddalore in India, came along too. In the afternoon, just after the squash had been harvested too, Lakshmi shared her mother’s paratha recipe with us and we made these with a delicate fig leaf raita.

The earthy wholesome flavour of the YQ dough with the sweet squash and fragrant coriander filling is lovely. They look and taste very impressive but are simple to make and well worth it. Thank you so much Lakshmi and Maisie for spreading and sharing your cooking joy and magic with me and Wakelyns!

Makes 10


Kuri or Hokkaido squash filling
  • 1kg Squash, chopped into 1 inch thick half moons, seeds removed
  • 1 heaped tsp ground Black Pepper
  • 2 tsp Sea Salt - Halen Mon's Finer Flakes are ideal
  • 5 tbsp Cold-Pressed Rapeseed Oil
  • 1 tsp Cumin Seeds
  • 1 large Onion, finely chopped
  • 5 Garlic Cloves, finely chopped
  • Pinch Chilli Flakes
  • 1 tsp Coriander Seeds, toasted and smashed in a pestle and mortar
  • Fresh Herbs such as coriander or parsley, chopped
YQ Dough
Fig Leaf, Apple and Cucumber Raita
  • 100g Whole Milk or vegan alternative
  • 25g Fig Leaves, about 5-8 (or substitute a handful of Gorse Flowers)
  • 250g Cucumber, grated
  • 200g Apple, grated, such as Russet, Cox or James Grieve
  • 400g Yoghurt (I like Fen Farm Dairy’s Skyr) or vegan alternative
  • Sea Salt


  1. Bring the milk just to the boil, add the fig leaves (or gorse flowers). Turn off the heat and cover to infuse.
  2. Mix the flour, water, salt and oil and knead for 5 minutes. Leave to rest.
  3. Preheat the oven to 200°C. Roast the squash with 3 tbsp rapeseed oil, the black pepper and 1 tsp sea salt for 30 minutes or until soft. Fry the cumin seeds in the remaining oil until aromatic. Add the onion, garlic, chilli, 1 tsp salt and cook until soft. Lightly smash the cooked squash with the back of a spoon to break it up. Add to the onion mix with the coriander seeds and herbs to taste. Season and set aside.
  4. Drain the fig leaves, squeezing them for all their flavour, and add the remaining raita ingredients. Season with salt and set aside.
  5. Divide the dough into 100g balls. One by one, roll out into about 13cm diameter circles. Fill with 50g squash filling. Lift up the edges around the filling, overlap them and pinch together to seal. Pinch off the excess top piece of dough and save it for any remaining filling. Roll out the dough again to about 10-12cm diameter. Heat a pan with oil and cook the parathas for about 2 minutes on each side, or until dark golden brown. Brush with melted butter if you like and serve with the raita.

Henrietta Inman
Henrietta Inman


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