These brilliant savoury pancakes are perfect for a vegetarian main course - or as part of a meaty main course as a side dish. The Indian spices gives them loads of flavour and they work really well with a yoghurt and mint dressing on the side.
- 175g parsnip, grated
- 1 tsp. each cumin seeds, fennel seeds, ground coriander, baking powder, grated ginger
- 2 green chillies
- 1/2 tsp. ground turmeric
- 100g chickpea flour
- 50g semolina
- 1 small red onion
- 200ml water
- Pinch each salt and black pepper
Slice the chillies in half and scrape out the seeds with the back of a knife. Finely dice. Finely dice the onion. To make the pancakes, combine parsnip, cumin seeds, fennel seeds, ground coriander, baking powder, ginger, chillies, turmeric, chickpea flour, semolina, onion and water. Season with salt and pepper.
Heat around 3-4 tbsp. oil in a large frying pan. Put a few tbsp. of the batter into the pan to make a round pancake around 1.5cm thick. Fry for 2-3 minutes, then flip and fry for another 2-3 minutes until golden brown.