Crispy and delicious Chilli, Garlic and Lime Mogo/Cassava Chips are prepared in the air fryer. This vegan recipe requires just a small amount of oil but packs plenty of flavour. This is an easy cassava or yucca recipe that you are going to love!
Chilli Garlic and Lime Mogo
Mogo or cassava is flavoured with red chilli powder, garlic and lime juice and air-fried to perfection. The result is crispy on the outside and soft and fluffy in the middle mogo that soothes my love for East-African Indian food.
Mogo is boiled in flavoured water before it is tossed in a finger licking chilli, garlic and lime oil and air-fried. Maximum flavour for maximum results!
What is an Airfryer?
An air fryer is a countertop electric kitchen appliance that cooks food by circulating hot air around it at high speed, which produces crispy food in a fraction of the time it would take in a regular oven. Food cooked in an air fryer is healthy because you only need a small amount of oil without compromising on its taste. The best part is that air fried food gets crispy mirroring the effects of deep frying!
As soon we owned an air fryer this recipe was one of the first on the menu! I absolutely love mogo recipes and these are some of my favourites:
Masala Mogo / Cassava
Farali Mogo / Cassava Vada
Farali Mogo / Cassava and Peanut Bhaji-stir fry
Tandoori Mogo / Cassava
Usually, mogo chips (a thicker version of fries) are prepared by deep frying plain boiled cassava chips. The crispy chips are then served hot with tamarind chutney or with a sprinkle of red chilli powder and salt.
These mogo chips are a huge air fryer win. An excellent balance of spicy and tangy flavours, these nice crispy chips get a nice flavour from garlic, chilli and lime. They make a deliciously healthy snack anytime. And the best part, no one in the house could tell these were air fried!
Whip up these delicious cassava chips/fries in your air fryer. Making mogo chips in the air fryer is far better healthier than deep frying, less fat and calories, without sacrificing taste.
Make sure you make plenty as you’ll see vanishing them so quickly!
Chilli Garlic Mogo Chips Ingredients
- Mogo – mogo is also known as cassava or yuca. It is available in fresh and frozen forms. I have used frozen mogo because it is already prepared into chips or chunks.
- Chilli – you will need red chilli powder and chilli flakes. If you only have one or the other then that is fine
- Garlic – I have used garlic powder which are much simpler to work You can also use garlic granules. You could use pounded fresh garlic.
- Lime – you need the zest and juice of a lime. Use lemon as an alternative
- Oil – oil is needed when boiling the mogo and also for air frying. I have used olive oil
- Turmeric powder – (optional) to give a yellow hue to the mogo.
How to make Garlic Lime and Chilli Mogo without frying
Fill the big pan with water, add turmeric powder, salt, oil, garlic powder and lime juice.
Bring it to boil, add mogo chips ( I used frozen )
Boil the chips until tender.
Discard the water and let the chips cool for 10-12 minutes.
If chips are too big cut them into smaller and thinner.
Stir together a teaspoon of oil, red chilli powder, dried red chilli flakes, garlic powder, lime zest and juice and salt.
Mix everything, add boiled mogo chips and combine everything, make sure all the chips are coated with the masala mix.
Preheat the air fryer at 205C for 5 minutes.
Place mogo chips in a single layer in the basket and cook 205C for 12 minutes. Shake chips over halfway through cooking.
If you do not own an air-fryer, you can bake the mogo instead.
Bake in the centre of a preheated oven at 200C for 15 minutes.
Chilli, Garlic and Lime Mogo Chips
ingredients
500g mogo chips
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. garlic powder
1 TBSP. lime juice
1/2 tsp. oil
2 ltr. water
1 tsp. red chilli powder
Pinch dried chilli flakes
1/2 tsp. garlic powder
Salt to taste
1 tsp. lime juice
1/2 tsp. lime zest
1 tsp. oil
Finely chopped coriander leaves
Lime wedges
Tomato ketchup or similar sauce
instructions
In a big pan add water and all the mentioned ingredients except mogo chips.
Bring it to boil.
Add mogo chips and boil till done. ( It will take 8-10 minutes )
Drain the water and let the mogo chips cool for 7-8 minutes.
Stir in all the ingredients in a bowl.
Add cooled mogo chips and mix.
Make sure all the chips are well coated.
Place chips in the air fryers basket.
Preheat the cosori air fryer for 5 minutes on 205C.
Once the fryer is ready, put chips in the basket and cook it on press the preset function ‘Root Vegetables’
The machine will automatically set the time and temperature.
It will be on 205C for 12 minutes.
The SHAKE reminder will come halfway through cooking.
Shake the basket for even cooking and again start cooking the chips.
Once done, remove the chips.
Serve HOT on a serving plate, garnish it with coriander and serve with lime wedges and sauce.
Enjoy!
NOTES:
Don't have lime juice? use lemon juice instead.
Gundar Pak or gond pak – Edible Gum Fudge is a traditional Gujarati delicacy which is often prepared during the winter season. These exotic and unique taste bars consists of Bawal/Baval Gundar or gond ( edible gum ) ghee, jaggery and lots of special herbs and spices.
Here is how to make gond pak recipe with jaggery.
WINTER WARMER FOODS IN GUJARAT
In Gujrati kitchens Katlu , Methi Ladoo , Vasanu or Gundar Pak these are the few of the winter warmer delicacies which are prepared exclusively when the mercury drops.
These sort of recipes were devised by our ancestors to serve as a delicious tonic to keep the body in good condition during harsh winters. All these hearty and homemade winter foods are wholesome, comforting and make you feel so good in the frigid winter months.
The sweet and mildly spicy winter warmer dishes that are herbal recipes fortifies the immune system and energises it. Traditionally these winter warmers such as Pinni are eaten at breakfast with a glass of milk.
WHAT IS GUNDAR PAK?
Gundar pak also known as gund pak or gond pak in other region of India.
Gundar Pak is one of the most popular winter delicacy made in Gujarati kitchens. It is tasty and rich, the wholesome energy bar is prepared with edible gum, ghee, jaggery or sugar and special herbs and spices.
It has this unique but sharp intensity of flavours, but one can get used to so quickly. The Gundar pak not only popular in Gujarat but across north Indian states like Rajasthan, Haryana, Uttar Pradesh, where winter are so harsh.
Every region has their own recipes and method of making Gundar Pak, but let me tell you the end product is so mouthwatering and nutritious. Some Gundar Pak recipes include milk, sugar, mawa ( milk solids ) in some wheat flour and jaggery.
My recipe is without sugar, milk, mawa and wheat flour.
WHAT IS GUNDAR AND IT’S BENEFITS
Gundar, Gond or Gondh is an edible gum that is sourced from plant gums derived from the Middle Eastern legume or acacia plants. This gum producing plants are found in the Middle East, Rajasthan, Punjab and parts of Gujarat.
It is tasteless and odourless.
According to our ancestors and ayurvedic health experts, Gundar has many nutritional and ayurvedic health benefits. It is great for boosting immunity, stamina and health. Gundar is also ideal for nursing mothers.
WHAT GOES IN MAKING GUNDAR PAK/PAAK
The main ingredients of this toothsome Gundar Pak are
Gundar / edible gum which is available in any Indian grocery store. It is available in 100g, 200g packets and in crystal form.
Ghee is a second must item in this recipe, use homemade desi ghee. Vegans can use coconut oil or dairy free butter.
Jaggery , if you are preparing this dish in the winter season, use fresh Jaggery that is available at this time. The colour of your Gundar Pak depends on which jaggery you have used.
Spices and Herbs, In Gundar Pak, dried spices and herbs are must. You can either buy whole spices and make powder at home or get readymade. If you don’t want to buy a different powder then just get KATLU or BATRISU MIX powder, it will do the same job.
Nuts
Again rich and protein packed nuts are necessary for the Gundar pak, it won’t matter which one you use but mostly in Indian households cashew, almond, walnuts and pistachios are used.
HOW TO MAKE GUNDAR PAK?
There are a couple of methods for this recipe. In most of the Gujarati households, Gundar is soaked in melted ghee of at least 12 hours before using it in this recipe, wherein other regions Gundar is directly fried in ghee. Both methods work perfectly, but in my recipe, I have combined both methods, let’s see in the pictures.
Making Gundar Pak is not a tedious job but slightly time-consuming, also keep a couple of tips in mind when you prepare a jaggery syrup then you are all set for a delicious and irresistible Gundar pak!
First, grind the Gundar till you get a fine powder. Sift through the wheat flour sieve. ( Still, there will be some bigger pieces left of the edible gum, don’t throw but keep it aside. ) Melt ghee in a pan and add all the gundar powder, mix well and cover it with the lid and keep it aside for minimum 12 hours at room temperature. Next day lightly roast the nuts and grind into the coarse powder. Lightly roast the desiccated coconut. Cut the jaggery into the small pieces or grate it. Grease one tray and keep it aside.
Heat ghee in a kadai and fry the leftover gundar crystals. Keep it aside and mash it with your hands or a small stainless steel bowl. In the same pan, add a couple of tablespoons of ghee, and add grated jaggery.
Keep the heat on low and let the jaggery melt completely, once you see the bubbles appear, add roasted nut powder, coconut, all the herbs and spices, white poppy seeds, raisins, nutmeg and green cardamom powder. Quickly mix everything, then add soaked and fried gundar and combine all together. At this stage, the mixture will get thick so quickly, and there is a chance that the mixture will stick to the bottom of the pan or kadai so work quickly. Transfer the Gundar pak mixture into the greased tray, and level and press it with the back of the spatula. Sprinkle pistachio slivers ( if using ) and press it again. Leave it to cool for 40-50 minutes then cut into the desired shape. If you don’t want to set the mixture for bars, you may make ladoo, ( these are called Gunadar Ladoo or Gond ke Ladoo ) Let the Gundar Pak completely cool then store in an airtight container. Have one big piece at breakfast time with a glass of milk or tea.
Gundar Pak
Equipment
- 1 Heavy base kadai
- 1 Grinder
- 1 Plate or tray
Ingredients
- 200 gram Edible Gum Bawal/baval Gundar
- 250 gram Ghee Clarified Butter
- 500 gram Jaggery Gud/Gor
- 100 gram Desiccated coconut Sukha Nariyal
- 250 gram Nuts Almond, cashew, pistachio and walnuts
- 2 tablespoon Green Raisins Kishmish
- 3 tablespoon White Poppy Seeds Khus Khus
- 5 tablespoon Katlu powder A mix of 32 exotic herbs and spices
- 1 teaspoon Cardamom powder Elaychi Powder
- ½ teaspoon Nutmeg paowder Jaiphal Powder
Garnish
- 2 tablespoon Pistachio slivers optional
- 2 tablespoon Rose Petals
Instructions
- In a grinder, grind gundar till you see fine powder.
- If you need sieve through the wheat flour sieve, leave it aside.
- Melt 200g ghee in a pan, add sieved gundar powder, mix well and leave it aside for 12 hours at room temperature .
- Next day or after 12 hours , lightly roast the nuts and coconut, grind it till you get a coarse mixture. Keep it aside.
- Heat about 30g ghee in a kadai, fry the leftover gundar pieces.
- Transfer in another plate and smash it with your hands or a bowl.
- In the same kadai, add more ghee and jaggery.
- Let the jaggery melt completely, once bubbles start to appear in the syrup add raisins, ground nuts and coconut powder, katlu powder, cardamom, nutmeg powder and poppy seeds.
- Mix everything quickly, then add soaked and fried gundar into the jaggery mix.
- Combine everything quickly and pour the mixture into the greased tray or thali.
- Sprinkle pistachio slivers if using.
- Let it cool for a while, cut into the desired shape.
- Once completely cooled, store in an airtight container.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
