Stuffed beetroot khandvi Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine gram flour, beetroot puree, yogurt, turmeric powder, and salt to make a smooth batter.
• STEP 2.Spread the batter thinly on a greased surface and let it cool for a few minutes.
• STEP 3.Cut the cooled batter into strips and carefully roll them with the stuffing mixture.
• STEP 4.Garnish with grated coconut and coriander leaves before serving.

Cooking Tips

• Make sure the batter is smooth and lump-free to get a perfect texture for the khandvi rolls.
• Be careful while spreading the batter on the greased surface, as it should be thin and even.
• To make the stuffing mixture more flavorful, you can add roasted peanuts or sesame seeds.
• Serve the stuffed beetroot khandvi with green chutney or tamarind chutney for an extra burst of flavor.

Storage and Serving

• Stuffed beetroot khandvi is best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the khandvi rolls in a microwave or steamer before serving again.