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Barbeque Nation Style Cajun Potatoes (vegan)

Barbeque Nation Style Cajun Potatoes (vegan)

Piping hot and crispy baby potatoes topped with a lip-smacking delicious cajun spiced vegan sauce served with a scattering of crunchy onions and some fresh coriander greens! The best way to enjoy potatoes!!

Course Appetizer, Brunch, Salad, Side Dish
Cuisine Indian American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari


  • 500 gms baby potatoes
  • 3/4-1 cup plain water to pressure the potatoes

Batter for the potatoes

  • 2 tbsp all purpose flour maida
  • 4 tbsp cornflour
  • salt & cracked black pepper to taste
  • water as needed

For the sauce

  • 3/4 cup vegan mayonnaise you can use regular mayo too
  • 2 tbsp cajun spice mix see the post for the recipe
  • 1/2 tsp paprika powder deghi mirch
  • water as needed to correct the consistency or use plant based milk/ regular milk for non-vegans
  • chopped red onions & fresh coriander suggested garnish


For the sauce -

  1. In a mixing bowl, add the vegan mayo and the cajun seasoning. Mix well. Add some more paprika. Mix well. Add some water to adjust the consistency. Adjust the seasoning as per your preference. Set the sauce aside.

For the potatoes - 

  1. Wash the baby potatoes, pressure cook them with about 3/4th cup of water for 1 whistle. Let the pressure release on its own. Drain the potatoes. Do not peel off the skin. Once they have cooled a bit, gently smash the potatoes and set them aside. 

  2. In a bowl, mix together all-purpose flour, cornflour, salt, pepper and water to make smooth, semi-thick lump-free batter.

  3. Heat oil in a flat pan. Once it has heated up well, reduce the flame to medium. 

  4. Dip the smashed potatoes in the batter and drop them in the hot oil. Fry them until they turn crisp and lightly golden.

  5. Remove them from the oil and let them drain for a minute. Do not let it cool down and turn limp. 

To serve -

  1. On a platter, lay the hot fried potatoes, top them with the sauce. Don't skimp, add a generous helping. Top it with finely chopped red onions and some fresh coriander leaves. Serve it immediately.