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Ridge gourd cutlet

Ridge gourd cutlet | Peerkangai cutlet recipe

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.
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Prep Time 15 mins
Cook Time 15 mins
Course Appetizer, Breakfast, Healthy snack
Cuisine Indian
Servings 20 cutlets
Calories 280 kcal



  • 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



  • 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.


  • 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.



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.


Calories: 280kcal
Keyword Cutlet recipe, How to make ridgegourd cutlet, Peerkangai cutlet, Peerkangai cutlet seimurai, Ridge gourd cutlet, Ridgegourd recipes, Shallow fried cutlets, Vegetable cutlet
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