Garlic Mogo – Restaurant style – Cassava Chips

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


  1. 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.
  2. Once the mogo is cool, cut it into small pieces, as you prefer
  3. Heat a wok up with oil and once the oil is warm enough, add cumin seeds
  4. Now add the garlic and ginger and gently stir fry until fragrant
  5. Add the red chillies, salt, garlic dry chutney and turmeric. Keep mixing to slightly cook the seasoning
  6. Add the boiled mogo into the wok and keep mixing until the chips are covered evenly in the mixture
  7.  Garnish with coriander and keep stir-frying until the mogo pieces become crispy on the outside.
  8. Enjoy!