Lakshmi's YQ, Squash & Coriander Parathas

Method

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.