Indian Mogo Chips Heathly
Crispy on the outside and tender on the inside, these spicy cassava chips are bursting with flavor. Cooked to perfection with a blend of chilli powder, hot smoked paprika, and a touch of cooking salt, these chips are guaranteed to be a hit at your next gathering. Finish them off with a sprinkle of freshly chopped coriander and a generous squeeze of zesty lemon for a truly irresistible taste sensation.
— Constant Cookbook
Ingredients
- 400g of Fresh Cassava peeled and cut into 1cm thick chips
- 1 tbsp of sunflower oil
- 1 tsp of chilli powder
- 1 tsp of hot smoked paprika
- 1 tsp of cooking salt
- 1 Lemon
- 20g of Coriander, coarsely chopped
Instructions
- Cook the cassava in boiling water for 20 minutes
- pan sear on medium heat in the oil, chilli, paprika, salt for 10 minutes till crispy
- garnish with coriander and a good squeeze of lemon
Yield
Serves 4
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