Masala Mogo Chips are a close relative of Masala Chips ! Air-fried cassava, yuca or mogo is tossed in a delicious East-African Kenyan masala to create an exciting side or snack!
MASALA MOGO CHIPS
Btw, its best served in a massive platter and let everyone dig in with their fingers!
✔️Vegan
✔️Gluten-free – check the packaging
✔️Easy to find ingredients
Other Mogo Recipes:
Mogo Chips – instead of air-frying, you can also use this recipe before adding to the masala
Chilli, Lime and Garlic Mogo Chips
Cassava and Peanut Stir-fry
Farali Mogo Vada
Chilli Mogo
Tandoori Mogo
Mogo Chips 65
Ingredients for Masala Mogo Chips:
Air-Fryer Mogo Chips
I’ll eat mogo in whichever way you give it to me. Sometimes, after boiling I have so little patience that I’ll eat a couple there and then.
I have actually found that air-fryer mogo tastes the best, it is even better than deep-frying! Bonus that it is a bit better for the waistline!
If you haven’t seen our Air fryer Apple Ring Doughnuts , check them out now 🙂
Can I make Masala in advance?
Storing:
This is a dish that cannot really be made in advance. The mogo will go chewy as it cools so is best eaten immediately.
How to make Masala Mogo Chips:
The first step is to cook mogo or cassava
MASALA MOGO CHIPS
Equipment
- Air fryer Heavy based pan/kadai
- Spatula
Ingredients
- 500 g frozen cassava
- 3 tbsp. oil
- 200 ml tomato puree or passata
- 1 tsp. onion granules/powder
- 1 tsp. garlic granules/powder
- 2 tsp. red chilli powder
- 1 tsp. ground cumin ad coriander powder
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- Freshly chopped coriander
- lemon wedges
Instructions
- Add frozen mogo to a large pan of boiling water along with some oil and salt.
- Do not overcook.
- Once cooked, discard the water and let the mogo cool down.
- Cut the mogo into chips and coat in some oil.
- Preheat the air fry and cook the chips until crispy and light brown.
- Keep it aside.
- Heat oil in a heavy based pan or kadai.
- Add tomato puree and cook until 1/3 left.
- Now add garlic and onion granules.
- Cook for another minute.
- Then add red chilli powder and ground cumin and coriander.
- Add sugar, lemon juice and salt.
- Mix well, cook further for a minute then add air-fried cassava chips.
- Nix thoroughly and sprinkle freshly chopped coriander.
- Serve immediately with lemon wedges.
Video
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.
MASALA MOGO CHIPS
Equipment
- Air fryer Heavy based pan/kadai
- Spatula
Ingredients
- 500 g frozen cassava
- 3 tbsp. oil
- 200 ml tomato puree or passata
- 1 tsp. onion granules/powder
- 1 tsp. garlic granules/powder
- 2 tsp. red chilli powder
- 1 tsp. ground cumin ad coriander powder
- 1 tbsp. sugar
- 1 tbsp. lemon juice
- Freshly chopped coriander
- lemon wedges
Instructions
- Add frozen mogo to a large pan of boiling water along with some oil and salt.
- Do not overcook.
- Once cooked, discard the water and let the mogo cool down.
- Cut the mogo into chips and coat in some oil.
- Preheat the air fry and cook the chips until crispy and light brown.
- Keep it aside.
- Heat oil in a heavy based pan or kadai.
- Add tomato puree and cook until 1/3 left.
- Now add garlic and onion granules.
- Cook for another minute.
- Then add red chilli powder and ground cumin and coriander.
- Add sugar, lemon juice and salt.
- Mix well, cook further for a minute then add air-fried cassava chips.
- Nix thoroughly and sprinkle freshly chopped coriander.
- Serve immediately with lemon wedges.
Video
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.
Almond Sukhdi is a delicious take on the original Gujarati Sukhdi . The traditional version is made with only 3 ingredients – atta, jaggery and ghee but this sukhdi has the addition of almond flour, providing a wonderful nutty flavour.
Minimal effort, major payoff!
I’ve been on a bit of an almond flour kick because I just love how it adds that rich nuttiness and soft, buttery texture to sweets and bakes. After seeing how beautifully this almond sukhdi turned out, I couldn’t resist experimenting again which is how my orange almond nankhatai and badam halwa chocolate truffles came about.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole wheat flour – aka chapati flour or aata (if you can find coarse wheat flour known as Ghau No Jado Lot or Bhakhri No Lot is the best)
Ghee is the backbone of this recipe, a good quality fresh ghee makes all the noticeable difference. I have used homemade desi ghee but shop-bought works too.
Jaggery – aka gor or gud. Make sure you grate the jaggery so it melts in the mixture fast. Cooked too long and the jaggery will make the sukhdi rock hard.
Almond flour – I use shop-bought almond flour.
Cardamom powder – optional. Sometimes I add it, sometimes I don’t. Cardamom powder is common in most Indian sweet recipes and gives a gorgeous flavour.
Method & Hayley’s Tips
The first step is to roast the aata in plenty of ghee. I recommend using a heavy bottomed pan and a good sturdy spatula.
Stick to a low-medium heat as you want the flour to gently roast rather than burn. You will see the flour become a paste at first but as it cooks, the mixture will loosen and froth a little. Keep stirring at all times to prevent the flour burning. Once it smells roasted and has just changed colour, you can move onto the next step.
Tip in the almond flour and gently cook the mixture. It will only take a minute as almond flour doesn’t need much cooking time.
Next, switch off the heat and then add the jaggery. Grated or small pieces of jaggery should easily melt in the hot mixture, so avoid turning the heat back on. Too much heat will cause the jaggery to harden once cooled and will make the sukhdi rock solid. Keep stirring as the pan will still be hot underneath.
Once the jaggery has melted, working fast, transfer the mixture into a plate or tray. Sprinkle over nuts if using.
Allow to cool until warm to touch and then cut into shape of choice (don’t wait until totally cool as it will be hard to cut). Leave the almond sukhdi to cool fully before removing from the tray as it will be crumbly and soft when warm.
Storage
As these are made without water, they will keep well for 2 to 3 weeks in an airtight container at room temperature. Depending on your climate, the ghee can harden so I recommend popping them into the microwave for a 8-10 seconds to soften.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Almond Sukhdi
Equipment
- Heavy based pan kadai or frying pan
- Spatula
- Plate or tray
Ingredients
- 1 cup wholewheat flour
- ¾ cup ghee
- ½ cup jaggery grated or finely chopped
- ½ cup almond flour
- pinch cardamom powder optional
- 1 tablespoon slivered almonds optional
Instructions
- Heat ghee in a pan on medium heat.
- Add wheat flour and toast it on low heat, keep stirring continuously.
- Once the flour starts roasting properly, you’ll see the mixture getting loose.
- Also, the flour will darken in colour and become aromatic.
- Add almond flour and mix, roast for another minute. Switch off the heat.
- Then add cardamom powder (if using) and jaggery and quickly combine everything.
- Pour the mixture into a greased thali or tray, and press it evenly with the help of the back of a spoon.
- Sprinkle slivered almonds if using.
- Let it cool for 5 minutes then cut into your desired shape using a sharp knife.
- Let it cool completely, then 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.
