Menu 0
Lakshmi's YQ, Squash & Coriander Parathas

Lakshmi's YQ, Squash & Coriander Parathas

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Lakshmi's YQ, Squash & Coriander Parathas
Coriander Seeds Flour Squash Wakelyns Wheat Flour Wholemeal Flour YQ YQ Flour

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

Ingredients

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

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.


Henrietta Inman
Henrietta Inman

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More