Recipes Appetizers Epazote Pakoras with Turmeric Raita Be the first to rate & review! Pakoras are an Indian snack of vegetables fried in chickpea batter. At Masala y Maíz in Mexico City, chefs Saqib Keval and Norma Listman like to use epazote, a Mexican herb that tastes somewhat like oregano, for these cross-cultural fritters. If epazote is not available, the batter works well with onion rings. Fenugreek seeds, available online or at specialty stores, add complexity and a light sweetness to Indian cooking. By Saqib Keval Saqib Keval Chef Saqib Keval co-owns and operates Mexico City restaurants Masala y Maiz and Mari Gold, which blend South Asian, East African, and Mexican influences. Keval is also the co-founder of The People’s Collective in Oakland, a grassroots food, art, and social justice project. Food & Wine's Editorial Guidelines and Norma Listman Norma Listman Norma Listman is a chef, artist, teacher, and food industry expert based in Mexico City and Oakland, California. Together with chef Sabiq Keval, she co-owns and operates Masala y Maiz in Mexico City, an innovative restaurant that explores the convergence of culinary techniques, foodways, and ingredients from South Asia, East Africa, and Mexico through food based on the chefs’ family recipes and history. Food & Wine's Editorial Guidelines Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 1 hrs Total Time: 1 hrs 30 mins Yield: 8 to 12 Ingredients RAITA 2 tablespoons olive oil 6 tablespoons finely chopped yellow onion 1/4 cup finely chopped fresh turmeric 1/4 cup finely chopped peeled fresh ginger 2 large garlic cloves, finely chopped 1 1/2 teaspoons cumin seeds, toasted 1/2 cup plain whole-milk yogurt 1 teaspoon kosher salt PAKORAS 1 bunch green or purple epazote 1 1/4 teaspoons cumin seeds 1 1/4 teaspoons coriander seeds 1 teaspoon fenugreek seeds 1 teaspoon black peppercorns 2 cups chickpea flour (about 61/2 ounces), sifted 1 1/2 teaspoons fine sea salt 1 (12-ounce) can Mexican-style lager, chilled Sunflower oil, for frying Directions Make the raita Heat olive oil in a small skillet over medium-low. Add onion, turmeric, ginger, and garlic, and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add cumin seeds, and cook, stirring often, 1 minute. Place onion mixture and yogurt in a blender; process until smooth. Stir in salt. Place in a bowl, and chill until ready to serve. Make the pakoras Rinse epazote in cold water; pat dry with paper towels. Trim and discard large stems; tear larger sprigs into smaller 3- to 4-leaf sprigs. Heat a small skillet over medium-high; add cumin seeds, coriander seeds, fenugreek seeds, and peppercorns. Cook, stirring often, until toasted and fragrant, about 2 minutes; remove from heat. Place cumin mixture in a mortar and pestle or spice grinder, and grind until finely ground. Whisk together ground cumin mixture, chickpea flour, and salt in a large bowl. Slowly add beer, stirring until well combined. Pour sunflower oil to a depth of 1 inch in a large skillet. Heat over medium-high until oil reaches 325°F. Working in batches, dip each epazote sprig in pakora batter, allowing excess batter to drip back into bowl. Add epazote to hot oil, and fry until golden brown, about 2 minutes per side. Transfer to a baking sheet lined with paper towels to drain. Serve hot with raita. Rate it Print