In a bowl add gram flour, curd, beetroot juice, water, salt, ginger-green chilli paste and mix everything properly, then strain it through a strainer

Now pour in a kadai and cook on medium to low heat until thickened and stir it continuously while cooking.

Once thickened properly, quickly add some mixture on a flat surface or greased back side of thali / plate and spread it thin.

Allow them to cool for 5 to
7 minutes and cut the sides make is equal & roll them up tightly Cut each khandvi roll into 4 - 6 equal pieces and keep aside / cut them in 2 inch length wise & roll it tightly

For Tempering ~

In a pan heat oil, then add sesame seeds, mustard seeds, curry leaves, hing and saute for a minute.

Keep in the serving plate and pour hot tempering on it and serve warm and garnish with coriander leaves.

This I prepare 7-8 years ago so no step wise pics