Take around 25 small potatoes rinse in water atleast 3-4 times.
Rinse well, rub with fingers to remove dirt.
Change water and wash well until the water is completely clear.As we are adding potatoes with skin make sure ther is no dirt at all.
Add to pressure cooker along with salt and water till immersing level.
Pressure cook for 2 whistles(in high flame).Switch off, let the pressure release by itself.
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 flour.
Mix well first.
Then add water little by little to form a batter.
The batter should form a slightly running batter.
Now dip each potato to the batter coat with batter(a thin coating would be enough).
Drip excess batter using a fork.
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.
Add little by little mix well until the sauce is in pourable consistency.
Creamy and pourable sauce.
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.
Barbeque style cajun potatoes ready to serve. Enjoy!