East African Indian Mogo Bhajia with Hidden Protein

There's something magical about the way certain dishes can transport you across

continents and through generations with just one bite. These golden mogo bhajias are exactly that kind of food – a beloved East African Indian comfort dish that carries the warmth of family kitchens and the rich culinary heritage of the Indian diaspora in East Africa.

Traditionally made from cassava (mogo), these fluffy fritters have been a teatime staple and celebration favourite for generations. What makes this version special is the clever addition of finely grated tofu, which boosts the protein content without compromising the authentic taste and texture that makes bhajias so irresistible. The secret lies in the blend of aromatic spices – from the earthy warmth of cumin and coriander to the tangy brightness of mango powder (amchur) that gives these fritters their characteristic "khatta" (tangy) flavour.

Paired with a vibrant tomato-carrot chutney that balances sweet, sour, and spicy notes, this recipe honours tradition while making it accessible for today's health-conscious cooks.

Mogo Bhajia (Cassava Fritters)

Makes approx. 12 bhajia in total Serves 3 | Prep: 20 minutes | Cook: 25 minutes

Ingredients:

For the Mogo:

• 500g frozen mogo (cassava)

• 150g extra firm tofu, pressed for 30 minutes and grated finely

• 3 tbsp potato starch (or cornstarch)

• 1 tsp red chilli powder (adjust to taste)

• 1 tsp garam masala

• Salt to taste

• Black pepper to taste

• 1-2 tablespoons lime or lemon juice

• 1 tsp mango powder (amchur)

• 2 tbsp fresh coriander, finely chopped

• 3 green chilies, finely minced

• 1 inch piece fresh ginger, peeled and grated

For Cooking:

Extra virgin olive oil spray (optional)

Instructions:

1. Prepare the mogo base:

• Preheat oven to 200°C (392°C fan)

• Boil the mogo in water for 15-20 minutes until tender

• Drain well, remove the inner stems if they are still there and mash to a smooth consistency (don't worry if there are small lumps)

• Let cool slightly

2. Make the mixture:

• In a large bowl, combine mashed mogo with grated tofu

• Mix in potato starch

• Add all dry spices (including the mango powder for that khatta flavor), fresh herbs, ginger, garlic, green chilies and lemon juice

• Mix gently until just combined (don't overmix - this keeps them fluffy)

• Let mixture rest for 10 minutes

3. Shape and bake:

• Line a baking sheet with parchment paper

• With wet hands, shape mixture into small golf ball-sized rounds

• Place on a parchment-lined baking sheet, leaving space between each

• Bake for 15-16 minutes, turning halfway until golden and slightly crispy outside

• They should be fluffy inside with a beautiful golden colour

Quick Tomato-Carrot Chutney

Makes about 1.5 cups | Prep: 10 minutes | Cook: 15 minutes

Ingredients:

• 4 medium tomatoes, roughly chopped

• 2 medium carrots, peeled and diced small

• 1 medium onion, sliced

• 3 cloves garlic

• 1 inch piece fresh ginger peeled and grated

• 2-3 green chilies (adjust to taste)

• 1 tsp cumin seeds

• 1/2 tsp fenugreek seeds

• 8-10 curry leaves

• 1/2 tsp turmeric

• ½ teaspoon black pepper

• 1 tsp ground coriander

• 1/2 tsp red chilli powder

• 3 tbsp maple syrup

• 3 tbsp white vinegar

• 1 tsp salt

• Extra virgin olive oil spray

• Fresh coriander for garnish

Instructions:

1. Prepare the base:

• Heat oil in a heavy-bottomed pan over medium heat

• Add cumin seeds and fenugreek seeds

• When they splutter, add curry leaves (be careful of splashing)

2. Build the flavours:

• Add sliced onion and carrot and sauté until soft (about 5 minutes)

• Add ginger, garlic, and green chilies - cook for 1 minute

• Add turmeric, ground coriander, and chilli powder - cook for 30 seconds

3. Add vegetables:

• Add chopped tomatoes, maple syrup, vinegar, and salt

• Mix well and bring to a gentle simmer

4. Finish the chutney:

• Cook for 8-10 minutes, stirring occasionally, until carrots are tender and tomatoes have broken down

• The chutney should be thick but still have some texture

• Taste and adjust salt, sugar, or vinegar as needed

• Garnish with fresh coriander

NUTRITIONAL INFORMATION: This recipe makes 12 bhajia, per serving of 4 bhajia contains 360 calories, 3.9 grams total fat, of which saturates 0.7 grams ,72.2 total carbohydrates, protein 9.6 grams, 2.2g dietary fibre.

The chutney makes 8 servings and per serving contains: Per serving 57 calories, 0.3 grams total fat, 10.7 g carbohydrates, 1.3 grams protein.

Why not visit my YouTube Channel for this recipe and more!

The link to buy the aprons featured in the episode from Amazon is here

The link to buy the handy tofu press is linked here