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Beetroot Khandvi - SK Khazana

A very popular Gujarati snack gets a makeover with the addition of beetroot puree This is a Sanjeev Kapoor exclusive recipe.

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Beetroot Khandvi - SK Khazana

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Main Ingredients Boiled beetroot puree, Gram flour
Cuisine Gujarati
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Beetroot Khandvi - SK Khazana

  • 3 tablespoons Boiled beetroot puree
  • 1 cup Gram flour
  • 1 tablespoon Refined flour
  • 2 teaspoons Ginger-green chilli paste
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • a pinch Red chilli powder

Method

  1. Take gram flour in a large bowl, add refined flour, ginger-green chilli paste, salt, turmeric powder, red chilli powder and buttermilk and whisk to make a smooth and thin batter.
  2. Grease the backside of a couple of thalis.
  3. Heat a non-stick pan, pour the batter into it and cook, stirring continuously, till the mixture thickens and leaves the sides of the pan.
  4. Add 3 tbsps beetroot puree and mix well. Pour some of the thickened batter on each thali and spread it evenly into thin layer. Allow to cool slightly.
  5. Cut into equal strips and roll each into a roll or khandvi. Keep them on a plate.
  6. For the tempering, heat oil in another non-stick pan, add mustard seeds and let them splutter.
  7. Add asafoetida and curry leaves and cook for a few seconds. Take it off the heat and pour over the khandvi.
  8. Place the khandvi on a serving plate, garnish with scraped coconut and coriander leaves and serve with green chutney.
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