Ingredients
To Prepare The Potatoes
- 8-9 potatoes, preferably small
- oil for frying
For The Slurry
- ¼ cup corn flour
- 2 tablespoons refined flour/maida
- salt to taste
- ¼ teaspoon black pepper powder
For Cajun Sauce
- 1 cup mayonnaise
- 1 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 teaspoon paprika/red chilli powder
- ½ teaspoon mixed herbs
- ½ teaspoon red chilli flakes
- 1 tablespoon chilli sauce
- ¼ cup milk
- salt to taste
- ¼ teaspoon black pepper powder
For Garnishing
- 2 tablespoons onions finely chopped
- a pinch of red chilli flakes
- a pinch of mixed herbs
For Eggless Mayonnaise recipe CLICK HERE
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
To Prepare The Potatoes
- Wash and clean the potatoes thoroughly, as we will be using them with the skin.
- Put them in a pressure cooker and pressure cook for 4-5 whistles or until the potatoes are 90% cooked.
- Once done, let them cool down completely and then gently flatten them with your palm.
- To make the slurry in a bowl add corn flour, refined flour, salt, black pepper powder and around ½ cup water and mix till it forms into a smooth slurry. The consistency should be thin.
- Now dip each potato in the slurry, so its well coated.
- Shallow fry them over medium flame for 3-4 minutes from each sides or until it turns crispy.
- Transfer them on a tissue paper.
For Cajun Sauce
- In a large bowl add mayonnaise, onion powder, garlic powder, paprika or red chilli powder, mixed herbs, red chilli flakes, salt, black pepper powder and mix well.
- Now gradually add little milk at a time, till it forms into a smooth cajun sauce. The consistency will be not very thick nor thin.
To Assemble The Cajun Spice Potatoes
- Place the fried potatoes on a serving plate..
- Add a generous amount of cajun sauce on top of them.
- Garnish with some chopped onions, red chilli flakes, mixed herbs and serve immediately.
Recipe Notes
- You can serve this cajun sauce with French fries, burgers, sandwiches, nachos, wraps. It can be stored in the refrigerator for upto a week.
- Make sure you use small or medium size potatoes for this recipe.
- Chilli sauce can be replaced with tomato ketchup.
