Experience a burst of color and flavor with our Pink Khandvi recipe, where traditional Indian flavors meet the vibrant hues of beetroot.

1 cup besan (gram flour)
1 cup yogurt
2 cups water
1/2 cup beetroot puree
1 tbsp Troovy Tandoori Sauce
2 tbsp oil
1/2 tsp mustard seeds
Sesame seeds
Pinch of asafoetida
Curry leaves
Grated coconut
Chopped coriander
1/2 tsp turmeric powder
Salt to taste

1.Preparing the Batter:

In a mixing bowl, combine besan, yogurt, water, turmeric powder, salt, and beetroot puree. Mix until you have a smooth batter.
2.Cooking the Batter:

Pour the batter into a saucepan and cook it over low heat, stirring constantly, until it thickens.

3.Cooling and Assembling:
Once the batter is thickened, spread it evenly on a flat plate and allow it to cool.

Once cooled, spread Troovy Tandoori Sauce evenly over the cooked batter. Sprinkle grated coconut on top.
Carefully roll the batter tightly and then cut it into bite-sized pieces.

4. Tempering:
In a separate pan, heat the oil. Add mustard seeds, sesame seeds, curry leaves, and a pinch of asafoetida. Let them sizzle and release their flavors.

5. Finishing Touches:
Pour the tempering mixture evenly over the pink rolls.

Garnish with more grated coconut and freshly chopped coriander.
Enjoy your delicious Pink Khandvi!

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