Fakeaway Fun: Make these Masala Mogo Chips
Looking to revamp your Friday night takeaway? Read on for our Masala Mogo chips recipe.
We all love a greasy takeaway from time to time – but if you’re looking for something a little lighter yet still full of flavour, you’ll definitely want to try these Masala mogo chips.
Mogo also known as Cassava, is a delicious staple carb in East Africa and is cooked up in Indian restaurants all across the UK. Mogo can be a likened to potato, but has a chewier texture with a slightly sweet taste that, when combined with rich Indian spices, is a match made in heaven.
These mogo chips are crispy, bursting with aromatic spices, and they’re also vegan! Our recipe avoids deep frying, making these chips the perfect guilt-free fakeaway dish.
Read on for the full Masala mogo recipe!
Ingredients
- 500g fresh mogo/cassava
- 3tbsp sunflower oil
- 200ml tomato puree
- 6 cloves crushed garlic
- 2tsp red chilli powder
- 1 tsp ground cumin
- 1tsp coriander powder
- 1/2tsp ground turmeric
- 1tsp onion powder
- 1tbsp lemon juice
- 1tbsp sugar
- Fresh chopped coriander leaves for garnish
- Fresh lemon wedges
Discover 4 great ways to use fresh coriander here!
Method
- If using fresh mogo, peel and chop it into bite-sized chips, removing any tough fibres from inside.
- Fill a large pot with water and bring to the boil along with some salt. Add the mogo chips and cook on a medium heat until the mogo is tender – do not overcook.
- Remove mogo chips from the pot and allow them to cool for about 10 minutes. Remove the string fibres/stalks that are attached to the mogo chips.
- Add the mogo chips to a colander and shake to rough up their surface. This will help achieve an extra crispy texture.
- Heat the oil in a pan, add the chips and let them fry for a couple of minutes. Then, toss to coat in the oil and cook until the mogo chips are all golden and crispy.
- Remove the mogo chips from the pan, placing them on a plate covered in kitchen towel to absorb any excess oil.
- Using the same pan, add a little oil, along with all the tomato puree. Cook until there is about ½ left. Then add the garlic and cook for another minute.
- Add the spices, lemon juice and sugar. Cooking on a low heat for a couple of minutes, stirring the spices together.
- Add the mogo chips back into the pan, stir and allow the chips to heat back through with the spices on a low heat for a couple of minutes.
- Garnish with the fresh coriander and serve with lemon.
