In this Chilli Mogo recipe, fried mogo chips are tossed in a finger-licking schezwan sauce. It’s the perfect vegan appetiser recipe.
Mogo is perfect just as it as. Indians particularly from East Africa enjoy fried mogo chips with imli chutney but sometimes a dash of flavour takes it someplace else! Just try my tandoori mogo and you’ll know!
It is also fab when tossed in a chilli, garlic and lime seasoning to make chilli lime garlic mogo .
This chilli mogo dish is made with Sichuan sauce and spring onions.
Schezwan sauce is a type of chilli sauce with indo-chinese flavours, made with red chillies and dark soy sauce.
It has similarities to this Masala Mogo which is prepared with soy sauce and minced garlic. You can also try Masala Mogo Chips which are a variation of Masala Chips . They are made with a finger-licking sauce of tomato puree, and spices such as chilli powder.
Indian restaurants all have their own variation of chili mogo – some make it with spices, others with tomato ketchup.
To make an Indo-Chinese thali, go for chilli paneer as well. Other appetisers that work well are air fryer gobi manchurian and maru bhajia .
Chilli Mogo Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Cassava chips – you can either use frozen for convenience or buy fresh.
If you can not find frozen mogo chips, then cut the mogo chunks into thinner, smaller pieces.
Schezwan sauce – I use homemade schezwan sauce but store bought works too. If your schezwan sauce is spicy, use less and mix it with sweet chilli sauce.
Spring onion – you’ll need both the white and green parts
Oil – any flavourless oil. You will need more than 2 cups oil if deep frying the chips.
Salt – only add if needed as mogo chips boiled in salted water and sauce has salt too.
How to make Chilli Mogo
Boil the cassava chips in salted water with a dash of oil to prevent the mogo sticking.
Drain the water from the chips, pat dry with paper towel. If the chips are very big, cut into desired size.
Next, you can either deep fry, shallow fry or air fry the mogo.
Add oil to a separate pan and cook the schezwan sauce and sweet chilli sauce for a 1 minute.
Tip in the mogo and toss until well coated.
Sprinkle over chopped spring onion, stir through and serve immediately.
Serving Suggestion
Serve as a starter or as a light meal. It’s great with cooling lassi like mango lassi or rose lassi .
Serve Chilli Mogo with a squeeze of lemon juice if you wish on a bed of lettuce to tone down the heat.
Storage
Mogo is best eaten immediately after cooking.
Store leftover mogo in an airtight container and keep in the fridge for up to 2 days. After this, the mogo will become quite tough and dry. You may need to sprinkle water before reheating.
I do not recommend freezing this recipe especially if using frozen mogo to start with.
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
Chilli Mogo
Equipment
- 1 pan heavy bottom
Ingredients
- 1 kilogram cassava mogo
- 150 ml schezwan sauce
- 50 ml sweet chilli sauce
- 5 tablespoon spring onion
- 3 tablespoon oil
Instructions
- Boil the cassava chips in salted water with a dash of oil to prevent the mogo sticking.
- Drain the water from the chips, pat dry with paper towel. If the chips are very big, cut into desired size.
- You can either deep fry, shallow fry or air fry the mogo.
- Add oil to a separate pan and cook the schezwan sauce and sweet chilli sauce for a 1 minute.
- Tip in the mogo and toss until well coated.
- Sprinkle over chopped spring onion, stir through and serve immediately.
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.
Note:- This post was originally posted on 2nd of February 2013 but I have updated the post since with helpful content. The recipe remains the same.
Chilli Mogo
Equipment
- 1 pan heavy bottom
Ingredients
- 1 kilogram cassava mogo
- 150 ml schezwan sauce
- 50 ml sweet chilli sauce
- 5 tablespoon spring onion
- 3 tablespoon oil
Instructions
- Boil the cassava chips in salted water with a dash of oil to prevent the mogo sticking.
- Drain the water from the chips, pat dry with paper towel. If the chips are very big, cut into desired size.
- You can either deep fry, shallow fry or air fry the mogo.
- Add oil to a separate pan and cook the schezwan sauce and sweet chilli sauce for a 1 minute.
- Tip in the mogo and toss until well coated.
- Sprinkle over chopped spring onion, stir through and serve immediately.
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.
Serve this cooling Mixed Fruit Raita along with your favourite pulao and biryani recipes. It takes only 5 minutes to make, is vegetarian and gluten-free.
- Mix Fruit Raita Ingredients
- Variations
- How to make Fruit Raita recipe
- Storage
- Other Yogurt Dip Recipes
Fruit Raita has the perfect balance of sweet and chatpata flavours. Chopped fruit is mixed with yogurt, mint and chaat masala for a delicious side dish that is good enough to eat up with a spoon.
The sweetness of fruits, cooling effect of the yogurt make this a great condiment in hot weather.
The great things about this recipe is that you can choose whichever fruit is in season and what suits your taste buds. I also use a mix of fruit in this Fruit Salad with Condensed Milk and Fruit Custard .
The variety of colours and flavours in this raita also make it a great option for Holi or Diwali parties.
It is one og my go-to raita recipes in the summer along with Baby Potato Pulao or Indian Vegetarian Curry Recipes .
Other raita recipes we make on rotation is Cucumber Raita , Boondi Raita, Tomato Raita , Vegetable Raita and Butternut Squash Raita .
Mix Fruit Raita Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Plain yogurt (curd)- full fat yogurt tastes super creamy but you can use low fat too. I use thick yogurt for raita.
Fruit of your choice:
Apple
Pear
Banana
Grapes
Mango
Pomegranate
Mint leaves
Chaat masala
Red chilli powder – this is optional
Salt
Sugar – you may want to add some sugar to sweeten the raita further.
I like to add in nuts sometimes to make Fruit and Nut Raita. Good options are toasted and chopped almonds, cashews, or walnuts.
I personally would not add citrus fruit to raita but prefer stone fruit.
Variations
If you do not have chaat masala, you can add a pinch of spices such as red chilli powder, cumin powder (jeera powder) and black pepper powder. Another option is black salt (kala namak) instead of regular salt.
Optional herbs instead of mint include coriander.
You can also add in rose syrup and serve for Valentine’s Day or Mother’s Day.
How to make Fruit Raita recipe
Chop up fruit of choice into bitesize pieces.
Whisk yogurt in a bowl, sprinkle over spices of choice and mix in the fruit and herbs.
If serving at party, garnish with more pomegranate pearls.
Storage
Fruit raita is best eaten within a few hours as the yogurt can split due to the acidity of the fruit.
Other Yogurt Dip Recipes
Yogurt Garlic Sauce (Kebab Shop Style)
Greek Cucumber Yogurt Sauce
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
Fruit Raita
Equipment
- Mixing bowl
- Spoon
- Knife
Ingredients
- 3 cup plain yogurt
- 2 cup mixed fruit apple, pear, banana, grapes, pomegranate, mango
- 10 mint leaves torn
- 2 tablespoon sugar optional
- 1 teaspoon chaat masala
- ½ teaspoon red chilli powder
- pinch salt
Instructions
- Whisk yogurt until smooth then add in sugar, salt, chaat masala and red chilli powder.
- Chop fruit into small pieces and tear the mint leaves.
- Add the fruit and mint to the yogurt and mix well.
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.
Note:- This post was originally posted 23rd March 2012 but I have updated the post since with helpful content.
