Take around 25 small potatoes rinse in water atleast 3-4 times or until the water is completely clear.As we are adding potatoes with skin make sure ther is no dirt at all.
Pressure cook for 2 whistles(in high flame).Check the doneness it should not be mushy but soft when pricked.Place all the potatoes on a chopping borad - use a flat base laddle and press it.Do not apply more pressure.
Repeat to finish for all potatoes,Set aside.To a mixing bowl add cornflour,wheatflour and rice mix well, then add water little by little to form a slightly running batter.
Now add each potato to the batter coat with batter(a thin coating would be enough).Shallow fry until golden and crisp.Add in batches and fry only while serving.
Repeat to finish, set aside.Now to another mixing bowl add all the ingredients listed under 'for cajun sauce' and mix well.Then add milk little by little to form a creamy flowing sauce.
Sauce should be pourable.Now on the serving plate place the crisp potatoes pour generous sauce over it.Add raw onion,mixed herbs,chilli flakes,red chilli powder and finally garnish with coriander leaves and serve immediately.