Bhaidku is a traditional Gujarati savoury dish made with mixed whole grains, often compared to comforting khichdi or porridge. It’s wholesome, warming, and can be ready in 30 minutes if made with a homemade bhaidku mix.
Note – This recipe has been updated from the archives – first published February 2014. I’ve added new images and helpful content, the recipe remains the same.
My Mum’s version of bhaidku is made with coarsely broken whole grains – usually a mix of millet, jowar, mag ni dal and white rice. The texture is slightly chewy, nutty and rustic. She also adds vegetables and basic spices to make it a complete dish. It’s a meal that the whole family looks forward to in the cold winter months.
She often adapts it to what’s available, sometimes adding quinoa, steel-cut oats or pearl barley. By using coarse grains rather than a flour, the bhaidku has a delicious bite rather than become gluey or too smooth.
My grandma often made simple bhaidku for breakfast, simply made in a ghee vaghar.
The Recipe
Bhaidku is prepared first by dry roasting the whole grains then coarsely grinding to a flour. This is the bhaidku pre-mix and can be stored away for later.
The mix is soaked in chaas or buttermilk whilst the tempering is prepared.
Ajwain seeds and sesame seeds are tempered in ghee/oil, then a medley of vegetables, green chillies and ginger are added. The soaked grains are poured in and the bhaidku is cooked until it reaches a porridge like consistency.
My favourite way to eat bhaidku is simply with yogurt – it’s light and delicious! However it can be part of a traditional Gujarati thali for lunch or dinner alongside bajri na rotla that are soft and rustic, Gujarati kadhi to add tangy contrast.
Along with smoky baingan bharta , a spoonful of lasan ni chutney , and a crisp papad to bring a whole meal together.
A Few Traditional Tips Worth Knowing
These are small details that have been passed down through experience:
- Always dry roast the bhaidku mix on low heat, just until aromatic. Burning the outer layer affects both taste and digestibility.
- Soak the grains in water or chaas for at least 10–15 minutes (or longer, if time allows). This helps them cook evenly and makes the dish easier to digest.
- Traditionally, jowar (sorghum) is avoided when making bhaidku for new mothers.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Bhaidku (Gujarati Multigrain Porridge)
Ingredients
Bhaidku Flour/Premix
- ¼ cup millet bajri
- ¼ cup shorghum jowar
- ¼ cup moong dal chilkawali
- ¼ cup rice
Bhaidku
- 1 cup bhaidku flour
- 1 cup chaas butter milk
- ¼ cup carrots
- ¼ cup green peas
- ¼ cup capsicum
- ¼ cup tomatoes chopped
- 2 teaspoon ghee or oil
- ½ teaspoon ajwain carom seeds
- ⅛ teaspoon hing
- 2-3 tablespoon ginger-green chilli minced
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- salt to taste
- 1 tablespoon sesame seeds optional
- 1 sprig curry leaves optional
Garnish
- 2-3 tablespoon coriander
Instructions
Bhaidku Flour
- Take a heavy based frying pan or kadai, add ¼ cup shorghum and roast for a 3-4 minutes on low heat. Then add ¼ cup millet , and roast for 2-3 minutes.
- Then add ¼ cup moong dal and ¼ cup rice and roast everything around 6-8 minutes on low heat until fragrant and the grains change colour from light to little pinkish.
- Transfer into another plate and allow to cool down completely.
- Add in a grinder jar, and grind into coarse flour. Leave it aside for later use.
Bhaidku
- Mix 1 cup bhaidku flour , 1 cup chaas and 2 cups of water in a bowl, mix well and allow to soak for 15-20 minutes. The longer you soak, the less time taken to cook.
- Heat pan or kadai on medium heat, add 2 teaspoon ghee or oil. Once hot add ½ teaspoon ajwain and ⅛ teaspoon hing . Then add 1 tablespoon sesame seeds (if using).
- When the seeds crackles, add 1 sprig curry leaves and 2-3 tablespoon ginger-green chilli , ¼ cup carrots , ¼ cup green peas and ¼ cup capsicum . Stir well and allow vegetables to cook for 2-3 minutes. Then add ¼ cup tomatoes and ½ teaspoon turmeric powder and ½ teaspoon red chilli powder with a pinch of salt.
- Keep the flame low and allow the tomatoes to become a little mushy, then add soaked bhaidku mix and remaining salt to taste .
- Cook bhaidku on low heat, keep stirring occasionally to prevent sticking. If needed add more water and cook until all the grain are well cooked and almost double in size.
- Now, cover the pan with a lid and cook bhaidku for 2 minutes. mix well and further cook for 1 minute. Turn off the heat, sprinkle 2-3 tablespoon coriander and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Bhaidku (Gujarati Multigrain Porridge)
Ingredients
Bhaidku Flour/Premix
- ¼ cup millet bajri
- ¼ cup shorghum jowar
- ¼ cup moong dal chilkawali
- ¼ cup rice
Bhaidku
- 1 cup bhaidku flour
- 1 cup chaas butter milk
- ¼ cup carrots
- ¼ cup green peas
- ¼ cup capsicum
- ¼ cup tomatoes chopped
- 2 teaspoon ghee or oil
- ½ teaspoon ajwain carom seeds
- ⅛ teaspoon hing
- 2-3 tablespoon ginger-green chilli minced
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- salt to taste
- 1 tablespoon sesame seeds optional
- 1 sprig curry leaves optional
Garnish
- 2-3 tablespoon coriander
Instructions
Bhaidku Flour
- Take a heavy based frying pan or kadai, add ¼ cup shorghum and roast for a 3-4 minutes on low heat. Then add ¼ cup millet , and roast for 2-3 minutes.
- Then add ¼ cup moong dal and ¼ cup rice and roast everything around 6-8 minutes on low heat until fragrant and the grains change colour from light to little pinkish.
- Transfer into another plate and allow to cool down completely.
- Add in a grinder jar, and grind into coarse flour. Leave it aside for later use.
Bhaidku
- Mix 1 cup bhaidku flour , 1 cup chaas and 2 cups of water in a bowl, mix well and allow to soak for 15-20 minutes. The longer you soak, the less time taken to cook.
- Heat pan or kadai on medium heat, add 2 teaspoon ghee or oil. Once hot add ½ teaspoon ajwain and ⅛ teaspoon hing . Then add 1 tablespoon sesame seeds (if using).
- When the seeds crackles, add 1 sprig curry leaves and 2-3 tablespoon ginger-green chilli , ¼ cup carrots , ¼ cup green peas and ¼ cup capsicum . Stir well and allow vegetables to cook for 2-3 minutes. Then add ¼ cup tomatoes and ½ teaspoon turmeric powder and ½ teaspoon red chilli powder with a pinch of salt.
- Keep the flame low and allow the tomatoes to become a little mushy, then add soaked bhaidku mix and remaining salt to taste .
- Cook bhaidku on low heat, keep stirring occasionally to prevent sticking. If needed add more water and cook until all the grain are well cooked and almost double in size.
- Now, cover the pan with a lid and cook bhaidku for 2 minutes. mix well and further cook for 1 minute. Turn off the heat, sprinkle 2-3 tablespoon coriander and serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Prepare the crispiest potato bhajia, inspired by the original Maru na Bhajia from Nairobi, Kenya. Thin potato slices are coated in a spiced gram flour batter then deep-fried until crispy.
I’ve also included the recipe for the special Maru’s tomato garlic chutney.
Note – this post was originally created and posted on 9th June 2010 , since updated with new content and pictures, the recipe remains the same.
My Mum first tried this dish back in the early 90s at a family friend’s house who my Dad knew well. They had all grown up in East Africa together. She asked the lady who was making them for the recipe as she loved it so much. Since then, it’s become I, my brother’s and my dad’s favourite snack.
Maru bhajia are hands down the definition of a crowd-pleaser recipe. Anyone who tries them is sure to become hooked!
Essentially, they are crispy potato bhajia made with a gram flour and green chilli-ginger batter. Rather than Indian style potato bhajia, the flours and seasoning are sprinkled directly on the sliced potatoes. The moisture from the potatoes binds the batter to give a thin yet flavourful coating.
The special spicy batter is unique to the Maru Bhajia House in Kenya. Their other speciality is a special tomato garlic chutney that is tangy and spicy! Perfect for scooping up with the large round bhajiya.
Complete your East African snack thali with sakoni style chilli paneer , chilli garlic and lime mogo chips and kenyan chevdo .
Ingredient highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
White potatoes – use a mandolin or food processor to get evenly sliced and thin potato slices. Try to use the same sized potatoes to get similar sized slices. Even thickness potato slices will cook perfectly at the same rate and all pieces will be crispy. I find that Jacket Potatoes work well because they are big and round but any all-rounder potatoes will work too.
Gram flour – aka besan/chickpea flour. Just use the fine variety for this recipe.
Rice flour – The trick is to use rice flour which helps keep the bhajia crispy. The rice flour also soaks up a lot of the moisture released from the sliced potatoes, again keeping the bhajia crispy.
Green chilli and ginger paste – I use fresh for the best flavour.
Ajwain seeds/carom seeds – the addition of this spice gives the batter a wonderful flavour.
Coriander – fresh chopped coriander leaves.
Tip – Using less batter makes them crispy. Too much batter coating the potatoes will be spongy and not the correct texture for these bhajiyas.
How to make Maru Bhajia Step by Step Method
The recipe is straight forward and fool-proof but definitely gets you a long way!
First prep the potatoes:
I find all similar sized potatoes and use those for even sizing.
Wash and peel the potatoes. Then either using a sharp knife or a mandolin, slice into thin rounds. I like to use the mandolin for ease and even sized slices.
Spread out the potato slices into a large bowl – this makes it easier to coat the potatoes with the batter.
The batter:
Sprinkle over the gram flour, rice flour, green chillies and ginger, ajwain seeds and coriander. Go easy on the flours as you can add more as you go.
Next I like to massage the potatoes with the flours and seasoning. This draws out the moisture from the potatoes and helps form a thin coating. Once all potato slices are coated, set aside for 10-15 minutes so that the potatoes will keep releasing moisture.
Add salt and mix again.
Frying:
Next heat the oil in a frying pan or kadai, aiming for medium heat. Wait until the oil is hot before adding the bhajiya slowly into the pan.
Deep fry on medium to low heat until the batter slowly turns golden and crispy. Remove from the oil gently with a slotted spoon.
You will need to fry the bhajia in batches to give them room to fry.
Maru Bhajiya Chutney Ingredients & How to make it
In Nairobi, Kenya they served and are still serving these Bhajia with coconut chutney, but here in London, they serve with this tangy tomato chutney.
- 1 cup plum tomatoes (tinned)
- 1/2 cup carrot
- 1/4 cup cucumber
- 3 tablespoon coriander
- 1 tablespoon ginger
- 1-2 tablespoon green chillies
- 1 tablespoon cumin seeds
- 2-3 tablespoon lemon juice
- optional – 1 clove of garlic
- salt to taste
Method: Blend all ingredients in a high-speed blender -use the natural juice of the vegetables to blend the chutney otherwise it will be too runny. Add salt to taste.
Note – blending is the quick method to make this chutney. Due to blending all of the vegetables, the chutney takes on a more green colour. To avoid this happening, I usually grate the carrot, cucumber and tomato to keep it looking more red.
Note – adding carrots and cucumber is optional. You can also make the Maru Chutney with only tomato. Garlic is also optional but IMO so, so good!
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Maru Bhajia (Crispy Potato Bhajia) and Chutney Recipe
Equipment
- Mandolin
- Kadai
- Slotted spoon
Ingredients
- 3 large white potatoes
- 8 tablespoon gram flour besan/chana no lot
- 2 tablespoon rice flour fine variety
- 3 tablespoon crushed green chilli and ginger
- 1 teaspoon turmeric powder
- 1 teaspoon ajwain carom seeds
- 4 tablespoon coriander finely chopped
- salt to taste
- oil to deep fry
Instructions
- Wash, peel and slice the 3 large white potatoes using a mandolin slicer, or use a very sharp knife and cut very thin slices.
- Pat dry the potatoes with clean kitchen towel.
- Place the slices in a wide plate or mixing bowl.
- Add 8 tablespoon gram flour , 2 tablespoon rice flour , 3 tablespoon crushed green chilli and ginger , 1 teaspoon turmeric powder , 1 teaspoon ajwain and 4 tablespoon coriander .
- Gently mix and leave it 15-20 minutes aside.
- Meanwhile, heat oil in a frying pan or kadai on medium heat.
- Add salt to taste and mix well.
- Carefully, add one slice at a time using hands, spoon or fork.
- Deep fry on low heat till light golden and crispy. Turn in between of frying using a slotted spoon.
- Serve hot with chutney.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
