How to make Pink Khandvi -

You would love to serve these blushing khandvis at your kid’s party

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Beetroot puree, Gram flour (besan) (बेसन)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Pink Khandvi checkout Beetroot Khandvi - SK Khazana. You can also find more Snacks and Starters recipes like Kasuri Methi Mathri- Sk Khazana Lemony Chicken Bites Fish Nuggets Aloo Churmur - SK Khazana

Pink Khandvi

Pink Khandvi Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pink Khandvi Recipe

  • Beetroot puree 1/4 cup

  • Gram flour (besan) 1 cup

  • Refined flour (maida) 1 tablespoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Ginger-green chilli paste 1/2 teaspoon

  • Salt to taste

  • Buttermilk 3 cups

  • Oil for greasing

  • Fresh coconut , scraped to garnish

  • Fresh coriander leaves , chopped to garnish

  • Tempering

  • Oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida (hig) 1/4 teaspoon

  • Curry leaves 1 sprigs


Step 1

Put gram flour in a bowl, add refined flour, turmeric powder, red chilli powder, ginger-green chilli paste and salt and mix well. Add buttermilk and mix till there are no lumps.

Step 2

Heat a deep non-stick pan. Pour the batter into it and cook on medium heat, whisking continuously till the mixture thickens.

Step 3

Grease the back side of steel thalis with some oil.

Step 4

Add beetroot puree to the cooking mixture and mix well and cook further on medium heat for 1-2 minutes.

Step 5

While the mixture is still hot spread a thin layer of the batter with a palette knife on the greased thalis and set aside to cool.

Step 6

After the mixture cools down, sets and the colour deepens, cut the layers vertically into thick strips, and roll each strip starting from one end to another. Insert coloured toothpick in center of each khandvi and arrange them on a plate.

Step 7

To prepare the tempering, heat oil in a non-stick tempering pan. Add mustard seeds and let them sputter. Add asafoetida and curry leaves and mix well.

Step 8

Pour the tempering over khandvis, garnish with coconut and coriander leaves and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.