For the gluten-free parathas

  • 75g rice flour
  • 75g gluten-free plain flour, plus extra for dusting
  • 150g chickpea flour
  • 3 tbsp vegetable oil
  • 150ml semi-skimmed milk

For the Indian spiced salmon

  • 4 salmon fillets
  • 1 tbsp fresh ginger, roughly chopped
  • 2 cloves garlic
  • 1 red chilli, deseeded and finely chopped
  • 7g fresh coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp garam masala
  • 1 tbsp natural yogurt
  • 1 lemon, juiced
  • 1 tbsp vegetable oil

For the cucumber raita

  • 200g natural yogurt
  • ½ cucumber, seeds removed and coarsely grated
  • 14g fresh mint, leaves roughly chopped
  • ½ tsp ground cumin

For the tomato and onion salad

  • 200g large jubilee vine tomatoes, chopped
  • 1 small red onion, finely diced
  • 2 tbsp fresh coriander, roughly chopped


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Place the three different flours in a bowl and add 2 tbsp oil. Slowly add the milk and mix until it all comes together. Lightly knead for 2 minutes, then cover with cling film and set aside for 10 minutes. 

  2. 2

    Place the salmon on a roasting tray lined with greaseproof paper. Place the ginger, garlic, chilli, coriander, turmeric, cumin, garam masala, yogurt, lemon juice and oil in a small food processor and blitz until everything is finely chopped. Coat the salmon with the mixture and leave to marinate for 10 minutes. 

  3. 3

    Meanwhile, combine the ingredients for the raita in one bowl and the ingredients for the tomato salad in another. Place the salmon in the oven for 12-14 minutes, until just cooked through.

  4. 4

    Divide the paratha dough into 8 equal pieces, then thinly roll out each to a large circle. Roll up each circle into a loose log, then roll into a spiral. Roll this out again to a flat circle around 3mm in thickness. Repeat with the remaining dough and keep them covered.

  5. 5

    Heat a wide heavy frying pan over a medium heat with the remaining oil. Add the parathas in batches and cook for 2-3 minutes on each side, until light golden and cooked through. Keep warm while you cook the remaining parathas, then divide the 8 parathas between 4 plates. Serve with the salmon, tomato salad and raita. 

Nutritional Details

Each serving provides
  • Energy 3086kj 737kcal 37%
  • Fat 35.4g 51%
  • Saturates 6.5g 33%
  • Sugars 10.4g 12%
  • Salt 0.36g 6%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

64.0g carbohydrate 6.5g fibre 39.5g protein

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