Here at JCO, we love our exciting appetisers, especially the kind that wake up your taste buds! This Tandoori Mogo is exactly that. Mogo is tossed in a hot tandoori marinade, then baked until charred on the edges. It’s full of character and seriously addictive.
Note – This recipe has been updated from the archives – first published in March 2010. I’ve added new images and helpful content, the recipe remains the same.
This dish is a Dhanecha family special. My mum learnt it from her late sister-in-law, who grew up in East Africa. Mogo was a staple for East-African Indians and no two households made it the same way.
It's one of those ingredients we keep coming back to and reinventing. We've played around with it in all sorts of ways - crispy plain mogo chips, or a bold Indo-Chinese masala mogo or Schezwan chilli mogo inspired by a dish I tried at a restaurant and couldn’t stop thinking about.
Tandoori spice pairs beautifully with mogo - it's creamy mellowness helps soak up the flavour. Once grilled, you get a soft centre and crisp edges - just like my Tandoori Paneer Tikka.
The Recipe Breakdown
When I make this at home, I always start with a homemade tandoori marinade which is the real star of the show. I mix passata with tandoori masalas, yogurt, lemon juice, and a good hit of green chillies, and garlic and ginger paste.
But one thing I don’t do is throw raw onions straight into the mix because they stay sharp and undercooked. Instead, I fry them off first until they’re soft, sweet, and golden. It makes a world of difference.
Once the cassava is boiled and cooled, I toss everything together and let it marinate (the length of time depends on how far ahead I've prepped). I then bake until it’s cooked through and starting to catch at the edges.
The result? Smoky, spicy mogo with proper depth of flavour in every bite.
I also used to help make these for family BBQs when I was little. My job was to prep the marinated mogo into little foil parcels ready for the grill. There’s just something about that smoky char from the coals that takes the flavour to a whole new level!
I like to serve it with something fresh and zingy. My go-to is crisp green salad leaves, sliced Indian onion salad and thick Indian mint yogurt sauce.
What I love about this one is that it's easy to make ahead, especially for larger get-togethers. I've even prepped the marinade a day in advance and really let the flavours meld.
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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Tandoori Mogo
Ingredients
- 1 kilogram mogo cassava
- 500 millilitres passata
- 1 large onion finely chopped
- 3 green chillies chopped
- 2 tablespoon ginger garlic paste combined
- 2 tablespoon kashmiri chilli powder
- 2 teaspoon cumin coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon black pepper
- 2 teaspoon kasoori methi
- 3 tablespoon plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoon oil
- coriander finely chopped
- salt to taste
Instructions
- Boil mogo in salted water until just tender. (I used frozen cassava for ease). Cut into chips.
- In a pan, sauté the chopped onions until translucent and soft.
- In a mixing bowl, add the yogurt, green chillies, ginger-garlic paste, red chilli powder, cumin coriander powder, garam masala, chaat masala, black pepper, kasoori methi, salt, lemon juice and passata. Also add in the sautéed onions.
- Pour this tandoori marinade over the boiled cassava and allow to marinate for 30 minutes. Alternatively, move to the next stage immediately.
- Preheat the oven to 170C / 340F or Gas Mark 3-4.
- Place the marinated mogo in a casserole dish or oven safe skillet. Cover with foil.
- If you are going to BBQ, divide into smaller portions and add to pockets of foil. Seal tightly.
- Bake covered in the oven for 30 minutes, then remove the foil, turn up the heat to 200C / 390F or Gas Mark 6 and bake uncovered for an extra 10-15 minutes or until charring at the edges.
- Garnish with chopped coriander and serve with extra lemon wedges.
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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Arlette says
Hello my friend,
looks very interesting dish, never cooked cassava before, though I love tandoori .
thanks for your visit and sweet comment.
I will come to visit again.
Rachana says
Never heard of this dish...looks so colourful and delicious. Congrats on the award Jagruti!
San!!! says
Completely a catchy recipe n so delectable jagruti.Congrats on the awards.Wishing you to get loads of them.
Angie's Recipes says
Tandoori cassava sounds very unique and delicious.
Kiran says
Cooked very few times with cassava.A very unique recipe.Got to try.Thanks for passing the award Jagruti.
jayasree says
Lovely preparation.. Never thought of cooking cassava tandoori way. Shall bookmark to try when I will have loads of cassava after the harvest.
nisha says
Looks delicious and totaly new recipe for me
Unknown says
new dish to me...looks very tasty....
Swathi says
Jagruti,
Liked new idea of using tapioca with tandoori masala. Looks good.
Pete says
Oh, they have frozen cassava there, cool! Here we normally buy them fresh with the skins intact.
Thks for the award. Will paste it at my Veganformation blog. Thks
Unknown says
very interesting tadoori mogo,,looks great...
Congrats on your award....
RV @ Food for 7 Stages says
I am eying on the masala. I am sure this dish must taste great with it.. slurpp!!!
Madhuri Krishna Bhat says
Wow. That's looks awesome and delicious.
Congrats on winning award.
Cool Lassi(e) says
Lovely dish. I have never had this version of cassava. Looks yummy. I guess I will love it as much as your daughter did!
Dear, Thanks a plenty for the award. I will pick it and display soon..if not this week, next week..a bit busy this week.
Pavithra Elangovan says
Totally new dish..looks so good and yummy. Bookmarked it to try it.