You will see garlic mogo (Cassava Chips) on the menu in lots of Indian and South Indian restaurants. It’s a staple and favourite of many. Over the years I’ve tried to make it and perfect a recipe which i’m happy with. Mogo needs alot of seasoning to taste right. So, here it is, which I think is on point, the right flavours to give it a good garlic chilli kick. I used a dry garlic chutney recipe which is made by Hebbars Kitchen.
2 heaped tablespoons of Hebbars Kitchen – Dry garlic chutney
1 teaspoon cumin seeds
25g chopped garlic
25g chopped ginger
1 medium chopped red chilli
2 teaspoon of turmeric
1-2 teaspoons salt (depending on your tastebuds)
400g of boiled and drained mogo – I used Taj Mogo Chips
Handful of chopped coriander to garnish
- Boil the mogo in a pan of boiling water, cook for 15 minutes until you can easily poke a knife through each piece. Drain the mogo chips and let it cool down completely.
- Once the mogo is cool, cut it into small pieces, as you prefer
- Heat a wok up with oil and once the oil is warm enough, add cumin seeds
- Now add the garlic and ginger and gently stir fry until fragrant
- Add the red chillies, salt, garlic dry chutney and turmeric. Keep mixing to slightly cook the seasoning
- Add the boiled mogo into the wok and keep mixing until the chips are covered evenly in the mixture
- Garnish with coriander and keep stir-frying until the mogo pieces become crispy on the outside.