How to Make Healthy Potato Cajun Cookies with Dip ~ Kids Cuisine

  • on August 8, 2018

Healthy Potato Cajun Cookies

with Yogurt and Mint Dip

To prepare with adult supervision


You will be surprised how good these cookies are!

They are great healthy snacks that you can enjoy instead of potato chips and the like. You can munch them alone or dipped in a dressing of plain yogurt and dry mint.


Here are some of the health values that come with these cookies:

These cookies contain ingredients that:

  • Yogurt BenefitsStrengthen the bones
  • Stimulate the Brain
  • Detox the Body
  • Improve the Immune System
  • Help Digestion
  • Help with Diabetes
  • Boost energy
  • Are anti-inflammatory
  • Reduce Stress
  • Are good source of fiber and protein.



We use yellow potatoes because they are softer when boiled. We mash them and soften them further with milk and yogurt. We enhance them with lightly fried onions, chopped fresh parsley, and some lemon juice for a subtle sparkle.

All is mixed with chickpeas in powder to increase the health benefits. The dough is then divided into balls, which we flatten into cookie shapes on the cajun nuts, and deep fry them. Make sure you have adult help to deep-fry the cookies. You must be very careful when you immerse the cookies in the oil.

Enjoy them!

Healthy Vegetable Cookies with Yogurt Dip

Course Snack
Cuisine Claudys' Cuisine
Keyword Cajun Nuts, Chickpeas Powder, Cookies, Curcuma, Deep-Fry, Dry Mint, Fresh Parsley, Healthy Snack, Kids' Cuisine, Lemon juice, Milk, Onion, Pepper, Plain Yogurt, Potatoes, Sunflower Oil, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people


  • 600 gr Yellow Potatoes well washed
  • 4 onions (small) peeled and chopped finely
  • 1 tbsp Chickpeas Powder
  • 4 tbsps Sunflower Oil
  • 1 tbsp Fresh Parsley chopped finely
  • 1 tsp Curcuma
  • 1 tsp Pepper
  • 3 tsps Fresh Lemon Juice
  • 1/2 tsp Salt
  • 3 tbsps Milk
  • 1/2 Plain Yogurt
  • 6 tbsps Cajun Nuts grounded roughly
  • Vegetable Oil to fry

For the Dip

  • 1 bowl Plain Yogurt
  • 1 tsp Dry Mint
  • 1/2 tsp Salt


  1. Boil the potatoes in salty water for 20 minutes.

    Meanwhile, warm the Sunflower Oil in a pan, and cook the onions to translucence only. Stir in the Curcuma, Pepper, and the lemon juice. Set aside.


  1. Peel the potatoes, and cut them in small pieces.

    Place them in a large bowl, and use a fork to mash them well the milk.

  2. Now, mix in the cooked onions, then the chickpeas powder, the milk, and the yogurt..

    Add the salt and the chopped parsley and mix it all well into a dough.


  1. Place the broken cajun nuts in a plate. 

    With your hands damped in little water, take a handful from the dough, and form it into a ball. 

    Roll it over the cajun nuts. 

    Gently press the ball with your palms to form it into a cookie. Set aside.

  2. Repeat the same until all the dough is done into cookies.


  1. Prepare a colander over a deep bowl.

    Prepare a large plate with a layer of kitchen paper-towel, or a paper napkin.

    In a frying pan, pour enough vegetable oil to cover the cookies when you will place them in later. 

    Turn on the heat to medium-high to warm the oil.

  2. Very carefully, immerse few cookies in the heated oil for few minutes until they turn golden. Transfer them into the colander.

    Repeat until all your cookies are fried.

  3. Transfer the cookies from the colander onto the plate covered with kitchen paper-towel.

    Spread them, and cover them with another layer of kitchen paper-towel. Press on gently to remove any excess of oil.


  1. Stir well the salt and the dry mint in the Yogurt bowl.

    Arrange the cookies nicely in a serving plate, discarding the paper-towels. 

    Serve them with the Yogurt bowl on the side to dip them in.

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