Indian Mogo Chips Heathly Recipes
INDIAN MOGO CHIPS HEATHLY
A crispy and very tasty classic Indian appetizer, served with a quality chilli sauce. Excellent with a glass of wine or a cold beer.
Provided by bipinsmasala
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cook the cassava in boiling water for 20 minutes
- pan sear on medium heat in the oil, chilli, paprika, salt for 10 minutes till crispy
- garnish with coriander and a good squeeze of lemon
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- If you are using fresh mogo, peel and slice it into 1 inch/ 2.5 cm chunks. If you are using frozen, pre-cut mogo, start with step 2.
- Add the mogo to a saucepan and cover with boiling water. Add 1/2 tsp salt and cook on medium heat for 10-15 minutes until the mogo is tender. You should be able to easily slide a fork through the mogo chunks.
- Drain the mogo. If your mogo was frozen and pre-cut into chips, at this point cut it into smaller chunks. Coat the mogo with 2 tbsp cornstarch and 1/2 tsp salt. Toss well to combine.
- Meanwhile heat 1/2 cup/ 100 ml sunflower oil in a frying pan or wok over medium-high heat. Test if the oil is hot by adding a pinch of cornstarch. If it begins to crackle, the oil is ready! Add the coated mogo chunks and fry for 4-5 minutes until golden. (I like to do this in 2 batches). Once crisp, drain and transfer to a plate lined with a paper towel. Set aside.
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