by Henrietta Inman October 30, 2020
| 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
IngredientsKuri or Hokkaido squash filling
YQ Dough
Fig Leaf, Apple and Cucumber Raita
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Method
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