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
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.
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📖 Recipe
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.
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Sandhya Ramakrishnan says
This is such a win win recipe! We love cassava and what a great idea to make it into something similar like gobi 65. My boys will love this. Thanks for the recipe!
jcookingodyssey says
Thank you Sandhya! Let us know what your boys think about this dish 🙂
cookingwithsapana says
I have never tried using casava in my kitchen but these chips are tempting me to try it sooner than later. Love the idea of making these chips with 65 masala combination.
jcookingodyssey says
Thank you Sapana
Poonam Bachhav says
This is a new dish for me but sounds full of flavours ! Your gorgeous pics making it all the more desirable.
jcookingodyssey says
Thank you!
Mayuri Patel says
It's nearly 11 pm and your mogo chips 65 is making me feel hungry! What a wonderful idea to use mogo to create a version of the famous 65 dishes.
jcookingodyssey says
Thanks mayuri, lol whenever I see this post it makes me hungry too 😀
Priya Srinivasan - I Camp in My Kitchen says
Mogo chips 65 looks tempting! Love how crispy and crunchy they look, a lovely appetizer!
jcookingodyssey says
Thanks a lot!
Lata Lala says
Mogo Chips 65, a delicious vegetarian starter that you have converted into vegan version sounds fabulous. How awesome to know that it is packed with aromatic flavours. Beautiful clicks are making me drool.
jcookingodyssey says
Thank you Lata for your generous comment, currently this dish has become my fav!