Mogo Chips 65 is the ultimate vegetarian starter. This vegan version of Hyderabad’s famous Chicken 65 or Gobi 65 is packed full of aromatic flavours. Mogo Chips or Yucca Chips are double-cooked by coating in a delicious red masala, frying, and then tempering again with hot red chilies and curry leaves!
MOGO CHIPS 65
I love mogo chips – I would go as close to say it’s a full-blown obsession. Nothing beats the traditional fried mogo with a little salt and red chilli powder and Imli but I am always looking for more ideas!
Our all-time favs that are always cooked on repeat are:
Mogo Chips – the OG!
Masala Mogo – an Indo-Chinese fusion that is a must-try!
Masala Mogo Chips – a variation of Masala Chips
Chill, garlic and lime Mogo – delicate flavours for air-fried mogo
Farali Cassava and Peanut Stir-fry – great for fasting
Chilli Mogo
Tandoori Mogo
Farali Mogo Vada – ideal for fasting
I was recently moving out of my accommodation to my apartment and didn’t fancy cooking whilst I was amidst packing. I ordered Gobi 65 from a local takeaway and instantly fell in love with the flavours.
We were eating mogo at home one day and I thought that adding those flavours to mogo would be a wonderful idea!
And I’m so glad that I experimented! Mogo is a brilliant starch for absorbing flavours. Due to its mild creaminess, it goes so well with many different cuisines.
What is 65?
I took to google to investigate the origins of this recipe, and it seems as if there are a number of theories. The most common seems to be that Chicken 65 (the original recipe) originates from a fine-dining restaurant in Chennai in 1965.
Flavour of Mogo 65
From the abundance of curry leaves added to this dish, it is obvious that it is a true South Indian recipe. Red chilli brings heat to this recipe however our version isn’t overly spicy and is suitable for the whole family to eat.
The creamy mogo soaks up all these flavours really well and deep-frying really intensifies the aroma.
Ingredients for Mogo Chips 65
(full recipe and method in the recipe card below)
For the mogo chips and batter, you will need
Mogo – also known as cassava or yucca. You can use either fresh or frozen mogo. Fresh mogo can be found in most supermarkets and whole foods stores.
Major British supermarket chains stock frozen mogo chips in the frozen section. You can also go to most Indian or South Asian grocery stores and find mogo there.
Plain flour
Rice flour – rice flour gives the batter a delicious crunch once deep-fried. Do use rice flour in your batter if you can.
Cornstarch
Curry leaves – adding chopped curry leaves to the batter is a must! It is what gives this dish the “65” spin.
Fresh Coriander
Ginger-garlic paste
Red Chilli Powder – we used Kashmiri chilli powder which gave us a gorgeous red colour without adding too much spice. If you want your Mogo Chips 65 very spicy, add red chilli paste too along with Kashmiri chilli powder.
Garam masala
For the temper, you will need
Oil
Ginger-garlic paste
Mustard Seeds
Dried whole red chillies
Curry leaves
How to make or cook Mogo Chips from frozen
How to cook fresh mogo
Bring a large pan of salted water to a boil.
Add the cut mogo and simmer for around 15 minutes or until a knife runs smoothly through the mogo.
Drain the water.
Air Fryer mogo Chips
To air-fry mogo chips, first, cook the mogo according to the steps given above.
Preheat your air fryer to 205C for 5 minutes.
Air fry for approx 12 minutes at 205C.
Detailed recipe found in our MASALA MOGO CHIPS post. The link is given above.
How to make Mogo 65
First, boil the mogo chips using the steps above.
Set aside the mogo to cool and drain the water thoroughly
Prepare the batter.
Dip the mogo into the batter and deep-fry or air-fry.
This recipe is suitable for air-frying as the batter is quite thick and should not drip too much.
You can either eat the mogo once it is fried with a squeeze of fresh lemon juice – the coating will be deliciously crunchy, or you can proceed to the next step if you want further flavour!
In a pan, add the ingredients for the temper and cook until the mustard seeds crackle and the garlic-ginger paste is fragrant. Add the cooked mogo chips and toss.
Serve hot!
Can I make Mogo 65 in advance?
I do not think that mogo 65 can be made in advance. Part of the appeal of this recipe is the delicious crunchy coating of the mogo. By making this recipe in advance, the mogo begins to go soft and also dry.
This recipe is best eaten immediately whilst it is still hot.
MOGO CHIPS 65
Ingredients
- 500 g cassava chips frozen or fresh
- 4 tbsp. plain flour
- 3 tbsp. rice flour
- 2 tbsp. cornflour
- 3 tbsp. red kashmiri chilli powder see notes
- 1 tbsp. garam masala
- ½ tsp. black pepper powder
- 1 tbsp. ginger paste
- 1 tbsp. ginger paste
- 6-7 curry leaves finely chopped
- 2 tbsp. fresh coriander/cilantro finely chopped
- Salt per taste
- Tap water as needed
- Oil to deep fry
- 2 tbsp. oil
- 1 tbsp. ginger-garlic minced
- 2 sprig curry leaves
- 1 tsp. mustard seeds
- 1-2 dry red chillies
Instructions
- Cook the mogo chips according to packet instructions.
- Drain all the water and leave chips to cool down totally.
- In a big bowl combine plain, rice and cornflour.
- Add red chilli powder (red chilli paste if using) garam masala, black pepper powder, ginger-garlic paste, curry and coriander leaves and salt.
- Gradually add water and make the batter by using an egg whisker. The consistency of the batter should like a regular pancake.
- Meanwhile, heat oil in a steady pan or kadai.
- Add the cooled mogo chips to the batter and coat them well.
- Once the oil is heated, carefully drop a few batter-coated mogo chips into the pan or kadai.
- Deep fry the chips on medium heat until brown and crispy outside.
- Remove the first batch, leave it aside and fry the remaining chips.
- In the last batch add curry leaves and fry with the chips (IF EATING WITHOUT ANY TEMPERING/VAGHAR)
- Heat oil in a kadai.
- Add mustard seeds once start spluttering add ginger-garlic, red chillies and curry leaves.
- Once the curry leaves turn crispy, add deep fried mogo chips and saute for a minute or so.
- Serve on a plate and serve immediately.
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.
MOGO CHIPS 65
Ingredients
- 500 g cassava chips frozen or fresh
- 4 tbsp. plain flour
- 3 tbsp. rice flour
- 2 tbsp. cornflour
- 3 tbsp. red kashmiri chilli powder see notes
- 1 tbsp. garam masala
- ½ tsp. black pepper powder
- 1 tbsp. ginger paste
- 1 tbsp. ginger paste
- 6-7 curry leaves finely chopped
- 2 tbsp. fresh coriander/cilantro finely chopped
- Salt per taste
- Tap water as needed
- Oil to deep fry
- 2 tbsp. oil
- 1 tbsp. ginger-garlic minced
- 2 sprig curry leaves
- 1 tsp. mustard seeds
- 1-2 dry red chillies
Instructions
- Cook the mogo chips according to packet instructions.
- Drain all the water and leave chips to cool down totally.
- In a big bowl combine plain, rice and cornflour.
- Add red chilli powder (red chilli paste if using) garam masala, black pepper powder, ginger-garlic paste, curry and coriander leaves and salt.
- Gradually add water and make the batter by using an egg whisker. The consistency of the batter should like a regular pancake.
- Meanwhile, heat oil in a steady pan or kadai.
- Add the cooled mogo chips to the batter and coat them well.
- Once the oil is heated, carefully drop a few batter-coated mogo chips into the pan or kadai.
- Deep fry the chips on medium heat until brown and crispy outside.
- Remove the first batch, leave it aside and fry the remaining chips.
- In the last batch add curry leaves and fry with the chips (IF EATING WITHOUT ANY TEMPERING/VAGHAR)
- Heat oil in a kadai.
- Add mustard seeds once start spluttering add ginger-garlic, red chillies and curry leaves.
- Once the curry leaves turn crispy, add deep fried mogo chips and saute for a minute or so.
- Serve on a plate and serve immediately.
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.
Tantalizing Tandoori Paneer fills a moreish and crumbly pastry. This vegetarian French-Indian dish has Paneer Tikka pieces combined with crunchy vegetables. This is fusion food at its finest!
Tandoori Paneer Galette is so rich and flavourful. The creamy soft paneer perfectly complements the crunchy vegetables and the crumbly pastry base.
This is the sort of recipe that you want to serve when you’ve invited over your friends. I love creating meals that I can surprise my friends with – it’s likely they won’t have eaten this anywhere else!
French Galette
Rustic and inviting, a Galette is the perfect “throw it all together” recipe. A later of pastry is filled with a sweet or savoury filling and then the edges are folded in a free-form style.
The beauty of galettes is that they do not require too much thought and attention. Also, you do not even need a pie tin or pie case!
If you are someone who likes to put your food together as quickly as possible without worrying about aesthetic neatness and perfection, then this recipe is for you! Conversely, you still end up with a stunning dish!
If you find that you do not have enough filling for a pie, then a galette might be the way to go!
Tandoori Paneer Tikka
For the filling, I thought of using Paneer pieces. A flavour that I absolutely adore is Tandoori Paneer. Tandoori flavours are tangy and hot.
Meat or paneer and vegetables are marinated in a fiery red masala mixed with yogurt, also known as Tandoori Sauce . These pieces are then skewered and grilled.
Use the recipe found in the Tandoori Paneer Tikka post to make your filling.
You can also make this galette with Malai Paneer Tikka
Indian Fusion Recipes:
I have a soft spot for fusion recipes. As much as I love the authentic recipe, there is something to be said about marrying two cuisines to create a showstopper dish!
Within Indian cuisine, there are many great pairings such as Indo-Chinese or East-African Indian.
These are some of the best Indian Fusion recipes:
Chilli Paneer – a world-famous Indo-Chinese classic
Masala Mogo – East-African Indian Mogo Chips combined with an Indo-Chinese sauce
Clotted Cream Peda – silky English clotted cream incorporated in classic Indian mithai
Malai Broccoli – broccoli florets are grilled in an Indian spiced cream cheese marinade
What to serve with Paneer Galette
This galette is wonderful as a main or as an hors d’oeuvre.
For addition of flavour, green chutney such as Green Mint and Coriander Chutney will go great on the side.
To counteract the heat, try a mango lassi or a hibiscus, rose and basil cooler
Virgin Cardamom Mint Mojito will also pair well.
Can I make this vegan?
The paneer and yogurt make this recipe vegetarian but not vegan.
You could try tofu instead of paneer and use vegan yogurt.
The pastry is made with butter but you could make a pastry with oil or buy store-bought shortcrust pastries which are often already vegan.
Can I make this gluten-free?
Yes, use gluten-free flour to make the pastry.
How to make the best Galette Pastry with tips
We have made an egg-free simple shortcrust pastry for this recipe.
When researching how to make the best Galette. I came across an article on Galette Common Mistakes. Although a galette does not require as much perfection as a pie, there are some mistakes to avoid!
Ensure that your dough is firm and not wet. A wet dough will mean that the pastry will not hold its form and the fillings inside.
Use chilled butter to make the dough.
Ensure that the thickness of the pastry is just right. Too thick of a pastry will not cook and too thin will not enough to hold the filling. A thickness of around a pound coin should be fine.
The filling should not be too runny or wet. Moisture from the filling will make the pastry soggy.
Do not add too much filling. I would say that with this tandoori paneer filling, a single layer is sufficient.
How to make Tandoori Paneer Galette
There are three main steps to this recipe:
The first step is to make the Tandoori Paneer filling
Take all the marinade ingredients in a big bowl and leave it aside for 1 hour.
The second is to make the pastry dough
In a mixing bowl place flour, salt and add chilled cubed butter.
Rub the flour and butter with your fingers to achieve a crumbly texture.
Add little water at a time and pull the flour together but don’t overwork it.
Wrap it in cling film and leave it in the fridge.
The third is to assemble the galette and cook!
You may like these recipes too
Stuffed Wholewheat Buns with Chickpeas and Spinach
Do Pyaza Mushroom Focaccia
Vegan Harry Potter Pumpkin Pasties
TANDOORI PANEER GALETTE
Ingredients
- 2 cup wholewheat flour
- 150 g unsalted butter chilled cubed
- ½ tsp Sea Salt
- 7 tbsp chilled water
- Please check Tandoori Paneer Tikka recipe link above in the post.
Instructions
- In a large mixing bowl, take the flour and salt and add the chilled butter.
- Rub the flour and butter together until you achieve crumbs
- Add water 1 tbsp at a time and mix but do not start kneading
- Bring together to form a ball, cover with clingfilm and place in the fridge for 1 hour.
- Meanwhile, prepare the filling.
- Marinate all the tandoori paneer tikka ingredients and leave to marinate for 1 hour.
- Preheat oven to Gas Mark 4.
- Roll out the pastry in a circle on a floured surface to a thickness of 1/4cm.
- Carefully place on a lined baking tray.
- Place the Tandoori filling on top of the pastry leaving a 2 inch thickness around the edges.
- Bring the edges towards the middle of the pastry and lightly press so it holds.
- Using a pastry brush, brush some oil on the Tandoori mixture
- Place in the oven for 40 minutes and bake until the edges of the pastry turn light brown or golden.
- Serve sprinkled with fresh coriander.
- Serve with mint and coriander Green Chutney.
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.
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
