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.
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.
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.
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.
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.