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chilli mogo on a plate with lemon wedges and coriander

Chili Mogo Recipe

A step-by-step recipe for chilli mogo – an Indo-Chinese dish of crispy chunks of fried cassava in a spicy, sticky sauce, which is also vegan-friendly!
Course Main Course
Cuisine Chinese, Indian, vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2
Calories 647kcal
Author Shivani Raja


For the crispy mogo:

  • 1 Cassava Root/ Mogo or 2 cups/ 400 grams frozen mogo
  • 1 tsp Salt
  • 2 tbsp Cornstarch
  • 1/2 cup/ 100 ml Sunflower Oil or vegetable oil

For the sauce:

  • 1 tsp Vegan Butter/Margarine
  • 1 tsp Sunflower Oil
  • 1/2 Red Onion finely diced
  • 1 Red Bell Pepper finely diced
  • 1 thumb-sized piece Ginger minced
  • 1 clove Garlic minced
  • 2 Salad Tomatoes finely chopped
  • 1/4 tsp Ground Cumin or dhana
  • 1/4 tsp Ground Coriander or jeera
  • 1/4 tsp Turmeric or haldi
  • 1/2 tsp Chilli Powder or mirchi
  • 1/2 tsp Chilli Flakes
  • 1 tsp Sriracha Hot Sauce optional
  • 1 tbsp Tomato Ketchup
  • 1 tsp Soy Sauce
  • 1/4 Lemon juiced


  • 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.
  • Prepare the sauce: In a saucepan over medium-low heat saute the diced onion, pepper, ginger and garlic until soft. Add the chopped tomatoes and 1/2 cup water.
  • Add the seasonings: ground cumin, ground coriander, turmeric, chilli powder, chilli flakes, sriracha hot sauce, tomato ketchup and soy sauce. Simmer for 5-10 minutes until the sauce is thick and flavoursome.
  • Just before serving, stir the crispy mogo chunks into the sauce. Add the lemon juice and toss until well combined. Serve garnished with spring onions, coriander and lemon wedges. Enjoy!


  • Best served immediately.
  • Leftovers can be stored in an airtight container in the fridge for 1-2 days and reheated on the stovetop/microwave. 


Serving size: 1/2 of the recipe (it is a fairly large portion)
Calories: 647 kcal | Fat: 49.7g | Saturated Fat: 5 | Cholesterol: 0mg | Sodium: 2043mg | Carbohydrates: 48.2g | Fiber: 5.6g | Sugar: 8.7g | Protein: 6.2g