Introducing my incredible Masala Mogo inspired by my favourite restaurant. Deep fried mogo is tossed in a sticky, sweet and spicy garlic soy sauce. It's the perfect easy to make starter that your guests won't be able to forget!
Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and content. The tried and perfected recipe remains the same.
If You Love Chilli Paneer, You Need This Mogo Too
Crispy fried mogo tossed in a glossy Indo-Chinese sauce with garlic, chilli and soy… it’s spicy, slightly sweet, deeply savoury, and honestly just addictive.
It's a dish inspired by our visits to Sakoni and this was guaranteed to be added to the take away order. Chilli paneer and dahi sev puri also non-negotiable.
It builds on the simple East African mogo chips I grew up with, but adds a glossy Indo-Chinese sauce that transforms crispy, nostalgic comfort into something exciting!
What I love about this version is the texture. The mogo is boiled until just tender, then fried until crisp before being tossed in the sauce. That contrast—crispy outside, soft inside, coated in all that flavour is exactly what makes it so good.
I like to serve this as part of a full starter spread. Something like maru bhajia or tandoori fries alongside works perfectly.
Hayley x
HOW TO MAKE MASALA MOGO STEP BY STEP AND VIDEO
1+2. If you are using fresh cassava then peel and cut it into chips then boil it in the salted water until tender. I have used frozen cassava chips and boiled in salted water.
3. Drain the water and leave it to cool.
4. Heat the oil in a kadai or pan and deep fry the boiled cassava chips until it turns light pink.
5. Heat one tablespoon oil and add finely chopped garlic, fry until light pink.
6. Add all the sauces and very little salt (all the sauces have salt added)
7. Mix well, add fried cassava and mix until all the chips are coated with the sauce.
8. Turn off the heat, sprinkle finely chopped spring onion and fresh coriander leaves.
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!
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📖 Recipe
Masala Mogo (Indo Chinese)
Ingredients
- 1 kilogram frozen mogo chips
- 4-5 garlic cloves minced
- 2 tablespoons hot chilli sauce
- 2 tablespoons sweet chilli sauce
- 2 tablespoons dark soy sauce
- Freshly ground black pepper to taste
- Finely chopped spring onion and coriander
- Oil for deep frying plus 2 tablespoons
Instructions
- Bring a pan of water to the boil with a little salt and a small amount of oil. Add the mogo chips and cook for 15–20 minutes or until just tender. Drain and set aside.
- Heat oil in a heavy-based kadai or wok and deep fry the mogo chips until lightly golden and crisp. Remove and drain excess oil.
- In a separate pan, heat 2 teaspoons of oil and sauté the minced garlic for a few seconds until fragrant.
- Add the hot chilli sauce, sweet chilli sauce, chilli garlic sauce and dark soy sauce. Mix well and allow the sauce to heat through.
- Add freshly ground black pepper and the fried mogo chips. Toss well to ensure the chips are evenly coated in the sauce.
- Garnish with chopped spring onion and coriander.
- Serve hot with mixed leaf salad on the side.
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.
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Hayley Dhanecha says
I enjoy how the chilli, garlic and soy sauces come together here, giving the cassava such a bold and moreish taste. Perfect as a snack or side dish, as the mogo stays crisp on the outside and soaks up all the flavour.
Pavani says
Wow, Masala Mogo looks so tempting and really I couldn't take eye from the pics.bookmarked it.
jayashree says
I should check if I can lay my hands on a pack of mogo. Looks yummy and ideal for a snack with tea.
Rafeeda AR says
We always boil it in turmeric and salt, and add a tadka to it. This is such an interesting way, I love that sauce that is coated on it...
Mayuri Patel says
I'm drooling, though masala mogo is not a part of the Kenyan cuisine, I just love how its made in the Indian restaurants in UK.
n ak says
how do you make the sauce ? do you have the recipe ?
jcookingodyssey says
hello n ak there are few sauce recipes on my blog, in search box type sauce and you will get all the links. You have to buy soy sauce from the shop.
n ak says
please give recipe for the sauce.
anjana says
great recipe and superb presentation..
Priya Suresh says
Wow,seriously cant take my eyes from ur clicks,quite a new dish for me.
Ganga Sreekanth says
Such a simple and easy recipe.
Unknown says
Superb preparation. Tempting fusion recipe.
Simplyfood says
Looks delicious this is our family favourite.
Raji says
This is a wonderful fusion recipe..love that tangy sauce.
kitchen queen says
awesome and yummy.
indu srinivasan
Jyoti Babel says
That looks appetizing!