Parsnip pancakes with honey & mustard dressing - Good Food Middle East

Ingredients

• 1 tbsp vegetable or sesame oil
• 5 curry leaves
• 1 tsp brown mustard seeds
• 1 green chilli, deseeded and finely chopped
• ½ tsp ground turmeric
• 1 tsp fresh grated ginger
• 250g Greek yogurt, whipped
• 1 tbsp honey
• 175g parsnips, grated
• 1 tsp cumin seeds
• 2 green chillies, deseeded and finely chopped
• 1 tsp fennel seeds (optional)
• 1 tsp ground coriander
• 1 tsp baking powder
• 100g gram (chickpea) flour
• 50g semolina
• small onion, finely chopped
• 1 tsp grated ginger
• 3-4 tbsp vegetable oil, for frying