How to make Beetroot Khandvi - SK Khazana -

A very popular Gujarati snack gets a makeover with the addition of beetroot puree

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boiled beetroot puree, Gram flour

Cuisine : Gujarati

Course : Snacks and Starters

Beetroot Khandvi - SK Khazana

Beetroot Khandvi - SK Khazana 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 : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beetroot Khandvi - SK Khazana Recipe

  • Boiled beetroot puree 3 tablespoons

  • Gram flour 1 cup

  • Refined flour 1 tablespoon

  • Ginger-green chilli paste 2 teaspoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder a pinch

  • Buttermilk 3 cups

  • Oil to grease

  • Coconut scraped for garnish

  • Coriander leaves chopped for garnish

  • Green chutney to serve

  • Tempering

  • Oil 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida a pinch

  • Curry leaves 6-8


Step 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.

Step 2

Grease the backside of a couple of thalis.

Step 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.

Step 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.

Step 5

Cut into equal strips and roll each into a roll or khandvi. Keep them on a plate.

Step 6

For the tempering, heat oil in another non-stick pan, add mustard seeds and let them splutter.

Step 7

Add asafoetida and curry leaves and cook for a few seconds. Take it off the heat and pour over the khandvi.

Step 8

Place the khandvi on a serving plate, garnish with scraped coconut and coriander leaves and serve with green chutney.

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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.