Delicious Ridge gourd cutlet, prepared with young ridge gourd, potato, spices and shallow fried. Learn this ridge gourd cutlet with the help of stepwise pictures and a video.
Ridge gourd is a wonderful vegetable and you can make a variety of dishes with it and today I did cutlet it. As you know, potato is the binding agent here and a must ingredient because ridge gourd is a watery vegetable. Likewise, a basic cutlet can have multiple versions and additions depending upon the ingredients we have in our stock.
Moreover, the authentic potato vegetable cutlet uses bread crumbs to get a crispy outer finish. Since many of us may not have bread crumbs in stock all the time, today I showed you the cutlet recipe with rice flour instead of bread crumbs.
Serve this cutlet with sauce or mint chutney or ketchup as evening snacks or fun breakfast. Of course, this peerkangai cutlet tastes great as it is without any accompaniment 🙂
Ridge gourd cutlet recipe
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Ridge gourd cutlet | Peerkangai cutlet recipe
Ingredients
Ingredients:
- 1 young Ridge gourd without seeds
- 1 big potato or 2 small
- 2 tbsp onion optional
- 2 green chillies
- Few curry leaves
- Few coriander leaves
- ½ tsp chilli powder
- ½ tsp chat/garam masala
- ¾ tsp salt as required
- 2 tbsp rice flour or cornflour
- ½ cup oil approx. to shallow fry
Instructions
Preparation:
- Wash Ridge gourd and peel the skin.
- Grate the vegetable and keep aside for two minutes to let the veggie sweat out the excess water. You can spray some salt to make it release the water.
- Squeeze out the extra water by keeping in a colander.
- Boil a large potato (or two small), remove the skin and mash.
Recipe:
- Take the squeezed ridge gourd(without water) and mashed potato.
- Add onion, green chillies and green leaves.
- Also, put chilli powder, chat masala or garam masala as you prefer.
- Salt for the cutlet, and rice flour or cornflour for crispness.
- Combine everything together with fingers and make a thick dough kind.
- Meanwhile, heat oil in a shallow frying pan or even a dosa tawa would do great. You can also do deep-fry if you prefer super crispy cutlets.
How to fry cutlets:
- Scoop out balls from the mix and flatten it in palms like this.
- Heat oil to medium-hot temperature and place the cutlets.
- Fry the bottom sides of the cutlets for four mins average until the bottom sides become golden brown in color.
- You can roast further if you like deep browned cutlets without burning.
- Flip them all and fry the other sides too in the same way.
- Remove from the pan and serve hot with any dip you like.
Video
Notes
1) First of all, make sure the ridge gourd does not have water content before mixing. Squeeze out all the water completely otherwise cutlets may not come in shape and the mix becomes mushy.
2) In case if you get mushy mix don't panic. Just add extra rice flour or extra mash potato and mix again until the dough become stiff.
3) Further, the addition of masala is purely our choice.
4) Finally, to get extra crispy cutlets, you can dip it in the flour mix and rub with bread crumbs and deep fry them.
Nutrition
Preparation:
- Wash Ridge gourd and peel the skin.
- Grate the vegetable and keep aside for two minutes to let the veggie sweat out the excess water. You can spray some salt to make it release the water.
- Squeeze out the extra water by keeping it in a colander.
- Boil a large potato (or two small), remove the skin and mash.
Recipe:
- Take the squeezed ridge gourd(without water) and mashed potato in a bowl.
- Add onion, green chillies and green leaves.
- Also, put chilli powder, chat masala, or garam masala as you prefer.
- Salt for the cutlet, and rice flour or cornflour for crispness.
- Combine everything together with fingers and make a thick dough.
- Meanwhile, heat oil in a shallow frying pan or even a dosa tawa would do great. You can also do deep-fry if you prefer super crispy cutlets.
How to fry Ridge gourd cutlets:
- Scoop out balls from the mix and flatten them in palms like this.
- Heat oil to medium-hot temperature and place the cutlets.
- Fry the bottom sides of the cutlets for four mins average until the bottom sides become golden brown in color.
- You can roast further if you like deep browned cutlets without burning.
- Flip them all and fry the other sides too in the same way.
- Remove from the pan and serve hot with any dip you like.
Tips:
1) First of all, make sure the ridge gourd does not have water content before mixing. Squeeze out all the water completely otherwise cutlets may not come in shape and the mix becomes mushy.
2) In case if you get a mushy mix don’t panic. Just add extra rice flour or extra mash potato and mix again until the dough become stiff.
3) Further, the choice of masalas is purely our choice. Add or reduce as you wish.
4) Finally, to get extra crispy cutlets, you can dip them in the flour mix and rub with bread crumbs and deep fry them.
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