CRISPY  CAJUN  POTATOES / BARBEQUE NATION STYLE

CRISPY CAJUN POTATOES / BARBEQUE NATION STYLE

Rate this recipe

Crispy Cajun Potatoes with spicy Cajun mayonnaise dip is an awesome dish I tasted in one of the most popular Barbeque Nation restaurant known for its amazing grilled meats, prawns, etc., this restaurant is basically a treat for all non-vegetarians, but when I tried this vegetarian dish there it just took my heart away and I instantly fell in love with it, finally I decided to try the dish at my home, remembering the taste and texture of the dish I was able to recreate the dish and was able to achieve the desired results at my first trial… so now every time I crave for this particular dish I don’t have to run to the restaurant but can make and enjoy the same dish at the comfort of my home… nothing better than home cooked food which tastes just like restaurants anytime you crave for it … and that too without creating a dent in your pockets…

FullSizeRender_1

This is a great starter for any small get together or parties and always a hit among my family and friends. Do try this amazing dish and enjoy with your family and friends…
If you try this recipe do give me a feedback would be happy to hear from you all. Happy cooking…
Many more appetiser recipes are shared on my blog do try them too KALE CHANE KI SHAMI KEBABKOLKATA STYLE VEGETABLE CHOPTANDOORI ALOOPANEER TIKKAFISH RAWA FRYTHAI ROAST CHICKENLAHORI CHICKEN CHARGHA.

FullSizeRender_4

RECIPE FOR CAJUN POTATOES BARBEQUE NATION STYLE
Ingredients :

  • 20 to 25 nos – Baby potatoes
  • 3 to 4 tbsp – Corn flour to dust the potatoes before frying
  • ½ cup – Oil to shallow fry the potatoes
  • Salt to taste

Ingredients to make the Cajun Mayonnaise dip or dressing:

  • 3 to 4 tbsp – Garlic flavored Mayonnaise
  • 2 tbsp – Fresh cream
  • 2 tbsp – Hot and sweet tomato sauce
  • 1 heaped tbsp. – Cajun spice seasoning mix (for recipe click here)
  • ¼ th tsp – Red chilly powder
  • ¼ th tsp – Cumin powder
  • ¼ th tsp – Lemon juice
  • 2 tbsp – Finely chopped red onions
  • 2 tbsp – Finely chopped red onions to garnish on top
  • 1 tsp – Finely chopped green chilly
  • 1 tsp – Finely chopped coriander leaves or greens of onions
  • 1 tbsp – Finely chopped jalapenos (optional)
  • Salt to taste

FullSizeRender_5Method to cook the potatoes:

  1. Wash the baby potatoes under running water thoroughly then boil them with skin on in a pressure cooker for 2 whistles or till done (take care not to over cook them).
  2. Let the steam release naturally from the cooker then open the lid and drain the water from the potatoes and let them cool till it comes to room temperature.
  3. Now place the potatoes on a plate or chopping board and gently press them with your palms or with the help of the bottom of any bowl to form a disk as shown in the pics below (remember not to peel the skin of the potatoes as the skin gives an extra crunch to the potatoes when fried).

FullSizeRender

  1. Dust the pressed potatoes gently with some corn flour and salt and keep aside for shallow frying. (At this point you can pan fry the potatoes on low flame until crisp on both the sides, you can even bake the potatoes in the oven if you like till they crisp up on outside)
  2. Heat a pan with oil to shallow fry the potatoes, once the oil is heated up to medium heat fry the potatoes in batches 9 to 10 at a time once half fried take them out on an absorbent paper.
  3. Fry all the potatoes till half fried and take them out on an absorbent paper when you are ready to serve them fry them again 2nd time on medium flame until crispy and crunchy outside.
  4. Once fried take them out on an absorbent paper and sprinkle some more Cajun spice seasoning on top of them and toss and mix well till coated nicely.

Method to make the Cajun Mayonnaise dip or dressing:

  1. Mix all the ingredients mentioned under the Cajun mayonnaise dip in a bowl and let it rest for about 30 minutes, as this will help to take the edge of the onions and make them soft and delicious just blended with the texture of the creamy spicy mayo dip.

FullSizeRender_6How to serve the Cajun potatoes:

  1. Take the twice fried baby potatoes on a plate and drizzle the above made Cajun mayonnaise dressing generously on top of the potatoes.
  2. Garnish them with more finely chopped onions, chopped coriander leaves or finely chopped onion greens whatever is available and at last give a good sprinkle of the Cajun spice seasoning mix and serve hot with love. Your crispy crunchy, spicy, and creamy Cajun potatoes are ready to be devoured.

FullSizeRender_9Save

Save

Save

 

CRISPY CAJUN POTATOES BARBEQUE NATION STYLE
 
Author:
Recipe type: Appetizers, Firangi Affairs, Veg
Ingredients
  • 20 to 25 nos – Baby potatoes
  • 3 to 4 tbsp – Corn flour to dust the potatoes before frying
  • ½ cup – Oil to shallow fry the potatoes
  • Salt to taste
Ingredients to make the Cajun Mayonnaise dip or dressing:
  • 3 to 4 tbsp – Garlic flavoured Mayonnaise
  • 2 tbsp – Fresh cream
  • 2 tbsp – Hot and sweet tomato sauce
  • 1 heaped tbsp. – Cajun spice seasoning mix
  • ¼ th tsp – Red chilly powder
  • ¼ th tsp – Cumin powder
  • ¼ th tsp – Lemon juice
  • 2 tbsp – Finely chopped red onions
  • 2 tbsp – Finely chopped red onions to garnish on top
  • 1 tsp – Finely chopped green chilly
  • 1 tsp – Finely chopped coriander leaves or greens of onions
  • 1 tbsp – Finely chopped jalapenos (optional)
  • Salt to taste
Instructions
Method to cook the potatoes:
  1. Wash the baby potatoes under running water thoroughly then boil them with skin on in a pressure cooker for 2 whistles or till done.(take care not to over cook them).
  2. Let the steam release naturally from the cooker then open the lid and drain the water from the potatoes and let them cool till it comes to room temperature.
  3. Now place the potatoes on a plate or chopping board and gently press them with your palms or with the help of the bottom of any bowl to form a disk as shown in the pics below. (remember not to peel the skin of the potatoes as the skin gives an extra crunch to the potatoes when fried).
  4. Dust the pressed potatoes gently with some corn flour and salt and keep aside for shallow frying. (At this point you can pan fry the potatoes on low flame until crisp on both the sides, you can even bake the potatoes in the oven if you like till they crisp up on outside)
  5. Heat a pan with oil to shallow fry the potatoes, once the oil is heated up to medium heat fry the potatoes in batches 9 to 10 at a time once half fried take them out on an absorbent paper.
  6. Fry all the potatoes till half fried and take them out on an absorbent paper when you are ready to serve them fry them again 2nd time on medium flame until crispy and crunchy outside.
  7. Once fried take them out on an absorbent paper and sprinkle some more Cajun spice seasoning on top of them and toss and mix well till coated nicely.
Method to make the Cajun Mayonnaise dip or dressing:
  1. Mix all the ingredients mentioned under the Cajun mayonnaise dip in a bowl and let it rest for about 30 minutes, as this will help to take the edge of the onions and make them soft and delicious just blended with the texture of the creamy spicy mayo dip.
How to serve the Cajun potatoes:
  1. Take the twice fried baby potatoes on a plate and drizzle the above made Cajun mayonnaise dressing generously on top of the potatoes.
  2. Garnish them with more finely chopped onions, chopped coriander leaves or finely chopped onion greens whatever is available and at last give a good sprinkle of the Cajun spice seasoning mix and serve hot with love. Your crispy crunchy, spicy, and creamy Cajun potatoes are ready to be devoured.
Save

4 Comments

  1. intresting…a must try for me.

     
  2. Thanks for this awesome recipe will try it soon 😘I have been thinking to try and now your link really helps 👍

     
    • mukherjee soma

      Welcome Deepa do try the recipe hope you will enjoy it and if possible do give me a feedback if possible would be happy to hear from you 😊😊❤️

       

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: