for pressure cooking:
- 15 baby potato
- ½ tsp salt
- water, for cooking
for crispy potato:
- ¼ cup corn flour
- ½ tsp chilli flakes
- ½ tsp salt
- ½ cup water
- oil, for frying
for cajun sauce:
- ¾ cup mayonnaise,
- ½ tsp chilli flakes
- ½ tsp garlic powder
- ½ tsp paprika / chilli powder
- ½ tsp salt
- 1 tsp chilli sauce
Procedure
- Take 15 baby potatoes and add ½ tsp salt.
- Pressure cook for 2 whistles or until potatoes is 90% cooked.
- Remove the potatoes, press and flatten slightly. Keep aside.
- In a small bowl take ¼ cup corn flour, ½ tsp chilli flakes, ½ tsp salt.
- Add ½ cup water and mix well forming a smooth lump-free batter.
- Now dip the boiled potato into slurry coating uniformly.
- Shallow fry the potatoes on medium flame.
- Fry both the sides until the potatoes turn golden brown and crisp.
- Add ½ tsp butter and fry to have a buttery flavor if needed. Keep aside.
- Now in a small bowl take ¾ cup mayonnaise, ½ tsp chilli flakes.
- Mix well forming a smooth paste.
- Check for a smooth flowing consistency sauce.
- To serve, in a plate place fried potato leaving some gap in between.
- Pour a generous amount of cajun sauce over it.
- Sprinkle, chilly flakes, 1 tsp onion and 1 tsp coriander.
- Finally, cajun potato is ready to enjoy.