This Mogo Tikki Chaat consists of spiced cassava patties topped with an array of chutneys, yogurt, crunchy sev, and sweet pomegranate.
If you’re into dishes that pack a mouthful of flavour in every bite. Then this is definitely the recipe that you need to make.
Chaat is something that we love in my house. We’re huge chaat people, we make different types of it quite regularly. It’s always something we look forward to.
Even if we’re ordering takeout or eating out at an Indian restaurant, there is always at least one chaat course. I lie, there are more like 2-3 chaat courses as we’re a pretty big chaat-loving family!
Mogo Tikki Chaat
The essence of this recipe is simple, but all the elements combine to create something that is elegant, punchy, and bursting with flavour.
It consists of spiced mogo tikkis stacked up, or layered (whatever takes your fancy). Followed by a drizzle of various chutneys all over them.
But before the chutneys get drizzled on, there’s first a layer of cumin yogurt. Then we have a herbaceous, spicy coriander and mint chutney, followed by a sweet and sour tamarind chutney.
All finished off with crunchy sev (gram flour noodles) and pomegranates.
What is Mogo?
Mogo (pronounced moh-goh), also known as cassava or yuca is a root vegetable and a staple carb in many parts of the world. It’s something that my parents grew up with in Kenya, and naturally it became a staple in our house once they’d moved to London.
It has quite a distinct texture and aroma, which is earthy and quite pleasing. Though it is fairly neutral in flavour. If you were eating or cooking mogo, you’d know it was mogo.
Though it’s a root/starchy vegetable like potatoes, it is definitely very different in texture and flavour. But in instances where mogo is not accessible, potatoes can be somewhat of a substitute in some recipes.
Where to find mogo
I’m quite fortunate as a Londoner as our supermarkets stock a variety of products from different cuisines due to how multicultural the city is. So I’m able to find frozen mogo in just a regular supermarket.
Those same supermarkets also stock fresh mogo in the vegetable aisle too.
If your supermarkets unfortunately don’t stock either fresh or frozen, your next best bet will be a South Asian supermarket.
Mogo Tikis – what they are and why you need them
Tikkis essentially refer to patties or cutlets. They can be made from pretty much anything, though the most common and familiar one to most would be the famous Aloo Tikki. Aloo tikkis are potato based patties.
Tikkis can often also refer to a croquettes, and they often are in some restaurants. They can be made of potatoes, lentils, vegetables and much more. They’re also often spiced and then sometimes even stuffed.
Tikkis are then pan fried or deep fried, though they can also be baked and air fried too. This recipe uses mogo as the main ingredient for the patties, along with quite generous spicing to balance out the flavours.
You need them because
The mogo provides the tikkis with a totally different texture than potatoes. It has more of a bite to it, though still soft, and a lovely chew. It’s hard to describe the texture.
But if you’re a fan of aloo tikki chaat, mogo tikki chaat (in my opinion) is even better. That’s my personal take though.
What is Chaat?
Chaat is a style of dishes, originating in India that is often served as an appetiser. It’s a hugely popular style of street food that can be found across street stalls, markets, and restaurants.
Something that chaat has become synonymous with are the flavours and textural sensations within it. It’s often a mix of salty, sweet, spicy, sour, and cooling all at the same time. And texturally you’ve got soft, crunchy, and smooth textures all at once too.
Are there other types of Chaat other than Mogo Tikki Chaat?
There are a ton of different varieties of chaat, and the list is always growing as people discover new things they can ‘chaat-ify’.
I’ll list a few of the most common types of chaat below with a brief explanation of each one:
- Aloo tikki chaat – spiced potato patties fried and topped with all the chutneys and sev
- Aloo chaat – this chaat consists of fried cubes of potato, not patties
- Papdi chaat –
- Samosa chaat – this chaat uses samosas as the base (spiced vegetable filled pastry), occasionally along with chole (a spiced chickpea curry)
- Ragda pattis – this consists of two elements. Firstly the pattis which are essentially aloo tikkis. And secondly the ragda, which is a white pea curry. The tikkis are served on top of the curry along with chutneys and sev
- Kachori chaat
- Daulut ki chaat
And these are only a few of the different types.
Chutneys are key to making the perfect Mogo Tikki Chaat
The chutneys provide layers of flavour that bring this entire dish to life. Without them it would still be a good mogo tikki, but it wouldn’t be great. Nor would it be chaat.
The combination of chutneys also balance each other out, from sweet and sour, to spicy, and to refreshing. It’s quite key to have all those layers for a real flavour explosion.
If you didn’t want to make your own chutneys, you could absolutely buy them from an Indian/South Asian supermarket. Or even a regular supermarket if they stock a good range of South Asian products.
But I’ll be sharing my chutney recipes, which are honestly quite straightforward to make.
What you’ll need
The full recipe can be found at the end of the blogpost
For the tikkis you’ll require:
- Mogo/cassava/yuca – you can use the fresh variety or frozen. I like to use frozen as it’s far quicker and easier
- Chilli powder
- Turmeric powder
- Garam masala
- Coriander powder
- Cumin powder
- Chaat masala
- Green chillies
For the cumin yogurt you’ll need:
- Ground cumin
And then for the tamarind chutney:
- Tamarind pulp – these are often sold in slabs in a seeded or seedless variety. I usually use seedless but use whatever you can find
- Dates – these provide the sweetness. You can substitute dates for jaggery/palm sugar, or sugar
For the spicy coriander and mint chutney you’ll require:
- Green chillies
- Ice cubes – this helps to keep the herbs green and avoid them turning bitter
What are the garnishes on top of the chaat?
I tend to only use two garnishes in chaat, the first one is sev. These are fine yellow crunchy ‘noodles’ that are made from chickpea flour. I purchase them from my local South Asian supermarket.
But feel free to omit if you can’t find them or if they’re not accessible.
I also use pomegranates as they add a lovely pop of sweetness and freshness.
How to make Mogo Tikki Chaat
Let’s start with the mogo tikkis
1) I’m using frozen mogo that already comes cut into pieces. If you’re using fresh mogo, this will need to be peeled, chopped and then boiled or steamed
2) First bring a pot of water to a boil and add the mogo pieces. You can also steam these if you wish
3) Boil until knife tender – a knife should pass through with ease
4) Transfer the mogo to a wire rack and allow to cool completely. This would be the perfect time to make the chutneys and cumin yogurt!
5) I wanted to bring attention to this particular step. After the mogo has boiled, check the pieces for any of these tough fibrous stems. This is the best time to remove them, they will peel off with ease
6) After the mogo has cooled, transfer to a large mixing bowl
7) Then roughly mash, we don’t want it to be totally smooth. This will give us even more texture, which is definitely a win
8) Add some minced garlic, ginger, and green chillies
9) Also add the spices as well as the salt
10+11) Then add some finely sliced coriander and a squeeze of lemon juice
12) Mix everything together, I find that clean hands are the best tool here
13) Take around 3tbsp of the mash and form into small patties – these are our tikki shape. Though you could absolutely make these larger if you wish
14) Pan fry the tikkis until golden brown and crispy on the underside. And then flip over and repeat
15) Once they’re golden brown and crispy on both sides, you’re good to plate up
For the tamarind chutney
1) Start by placing the tamarind and dates in a heat resistant mixing bowl
2) Pour over boiling water and allow to stand for 20 minutes. This gives you more than enough time to make the coriander and mint chutney as well as the cumin yogurt. We’re all about multi tasking and saving time over here
3) After 20 minutes the tamarind and dates will have softened. If you used seeded tamarind, now would be a good time to remove any seeds that you can see
4) Next, transfer the mixture to a blender jug along with the soaking liquid and blitz until smooth
5) This won’t take long at all to blend as the dates and tamarind have softened
6) Then pour through a sieve into a saucepan
7) Passing through the sieve helps to remove any fibrous parts of the dates and tamarind. Thus creating a smoother chutney
8) Give the blender jug a little rinse with some water and pour into the saucepan. No wastage I say
9) Simmer the chutney over a medium/medium-high heat. It can bubble so I’d advise keeping an eye on it. This is a good time to add some jaggery or sugar if you prefer the chutney on the sweeter side. I like a stronger tamarind flavour and less sweetness so I personally don’t add any more sugar
10) Simmer until it reduces and thickens ever so slightly. It will also deepen in colour. Then season with salt and leave aside to cool completely
For the coriander and mint chutney
1) Simply place all the ingredients into a blender jug
2) And then blend. It may initially require a few scrape downs and then blending again
3) But it will become completely smooth and very green
4) It will have the perfect consistency for chutney
For the cumin yogurt
1+2) Simply whisk together the yogurt, cumin, salt and sugar. That’s it, honestly.
And finally we can assemble the Mogo Tikki Chaat
1) This is best to plate right before serving. Place as many as you like on to your serving plate
2) And then top with the yogurt, coriander and mint chutney, the tamarind chutney, some sev, and finally some pomegranates
If you enjoyed this recipe
Please do let me know! Leave a review and a rating below, I’d love to know how you got on.
Until then, happy cooking!
For the tikkis:
- 500g mogo, this can be frozen or fresh
- 3 cloves garlic, minced
- 3 green chillies, minced
- 1” piece of ginger, minced
- 1tsp chilli powder
- 1/4tsp turmeric
- 1/2tsp coriander powder
- 1/2tsp cumin powder
- 1/2tsp garam masala
- 1tsp chaat masala
- 1+1/2tsp salt
- Juice of half of a lemon
- 50g tamarind pulp, this is often sold in slabs in a seeded or seedless variety. I usually use seedless
- 50g pitted dates, these can be substituted for jaggery, palm sugar, or sugar
- 400ml boiling water
- Pinch of salt
Coriander and mint chutney:
- 30g fresh coriander
- 10g fresh mint
- 10 cashews
- 2 green chillies, optional
- 1cm piece of ginger
- Juice of half of a lemon
- 4 ice cubes
- 1/2tsp salt
- 6tbsp of yogurt
- 1/4tsp ground cumin
- 1tsp sugar
- 1/4tsp salt
- Sev – these are fried gram flour noodles
For the tikkis:
- First bring a saucepan of water to a boil and then add the mogo pieces in. Boil till knife tender (a knife should pass through with ease). Alternatively the mogo can also be steamed. If using fresh mogo, peel and cut into even chunks before boiling
- Then transfer the boiled mogo to a wire rack to cool completely. Remove any fibrous stems from the mogo pieces at this stage too. Now would be a good time to make the chutneys whilst the mogo cools (see below)
- One the mogo has cooled, transfer to a large mixing bowl and roughly mash with the back of a fork. It should not be completely smooth as we want to retain some texture
- Add the minced garlic, ginger, green chillies, spices, salt, coriander, and lemon to the mixing bowl. Mix to combine, I find clean hands are the best tool to mix the mogo tikki mash together
- Take approximately 3tbsp of the mash and roll between your hands into a round tikki shape, repeat for the rest of the mash
- Heat a wide frying pan over a medium heat and add 2-3tbsp of oil. Pan fry the tikkis until golden brown, then flip over and repeat
- Serve with cumin yogurt, the coriander and mint chutney, tamarind chutney, some sev, and finally some pomegranates. Best served immediately
For the tamarind chutney:
- Place the tamarind and dates in a heat resistant bowl/saucepan. Then pour boiling water and allow to soak for 20 minutes. If using jaggery, palm sugar, or sugar, don’t add them in at this stage
- After 20 minutes, the tamarind and dates will have softened and you should be able to remove any seeds that may have been in the tamarind. Then transfer the tamarind, dates and the soaking liquid to a blender and blend till smooth
- Pour the blended mixture over a sieve and into a saucepan, this will remove any fibrous material to ensure a smooth chutney
- Add a further 200ml of water and place on a high simmer over a medium-high heat. If using jaggery, palm sugar, or sugar, this would be the time to add them. The chutney can boil fairly rapidly so do keep an eye on it. Simmer until the chutney begins to reduce or until you reach your desired consistency. Season with salt and allow to cool completely. The chutney thickens further after being refrigerated, so do this if possible
For the coriander and mint chutney:
- Add all the ingredients to a blender jug and blend till smooth. The blender may initially require a couple of scrape downs, however refrain from adding more water if possible. The ice cubes and coriander will provide sufficient moisture to form a slightly thicker chutney. If you then wish to thin it out, you may add water after
For the cumin yogurt:
- Simply whisk all the ingredients together
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 450Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 1mgSodium 1849mgCarbohydrates 84gFiber 10gSugar 47gProtein 13g