Morbi Breakfast | Poori Shaak Ganthiya is a typical Saurashtra breakfast. Puffed up poori is served with dry potato curry and ganthiya, making a unique combination.

We move on to the alphabet M in our A to Z series of Breakfast on the Indian Streets. Today I shall take you to Morbi. Morbi is a town situated on Machhu river in the Indian state of the Saurashtra region of Gujarat. The town is famous for manufacturing tiles and its spicy food.

Poori Shaak or Poori Sabzi is a staple Indian breakfast. Each state has their own version of it. It is interesting to see each state or town serving a different variety of this breakfast. Morbi serves a poori with dry potato curry and the famous Gujju Ganthiya. Ganthiya is a popular Gujrati snack, sold in farsaan shops. The street vendors serve it with fried green chillies and a salad made of grated carrots or raw papaya.

Morbi Breakfast | Poori Shaak Ganthiya makes excellent travel food. It is ideal for kids’ lunch boxes or even brunch. Go ahead and try it, I am sure you will enjoy it.

Ingredients to make Morbi Breakfast | Poori Shaak Ganthiya

Poori

Wheat Flour: I have used wheat flour and a tablespoon of semolina to make the poori. Semolina makes the poori crisp and is optional. Add salt and oil to the flour and make a tight and stiff dough. Keep the dough covered, while you finish rolling all pooris.

Bateka nu Shaak

Ganthiya

You can either buy them from a farsan shop or make them at home with the above recipe.

Papite ne Cheen

Raw Papaya: Peel and grate the raw papaya. Grate it on the thicker side.

Mustard Seeds: Use mustard seeds to temper the salad.

Spices: I use Red Chilly Powder, Turmeric Powder, and Salt to season the salad.

Asafoetida: A pinch of asafoetida lends a beautiful aroma.

Lemon Juice: Drizzle a few drops of lemon juice to balance the flavours.

How to make Morbi Breakfast | Poori Shaak Ganthiya

Poori

Let’s make the Dough

Mix wheat flour, semolina and salt in a big bowl. Semolina gives the poori a nice crunch, so I highly recommend it.
Now add oil and mix well.
Gradually add water and knead the dough to a stiff and tight dough. It should not be crumbly and dry. The dough should not be soft either.
Cover the bowl with a kitchen towel and let the dough rest for 15 to 20 minutes at room temperature.

Divide it into 15-16 equal balls. Keep the balls covered with a wet cloth until ready to use to prevent them from drying.

Rolling the Poori

Grease the rolling pin and working surface with some oil.

Flatten a ball and roll it into a disc. Roll it evenly into a circle not too thin and not too thick. Do not dust with flour, as it makes the oil muddy.
Fry the poori immediately.

Frying the Poori

Use a kadhai to heat oil on medium heat. Test if the oil is ready by adding a small portion of dough. It should sizzle right back.

Once the oil is hot, carefully slide in the rolled poori.

Press down gently using the back of a slotted spoon. This helps release any trapped air and puff up the poori.

Once the poori is puffed, flip and cook the other side too. Fry till golden.

Remove using a slotted spatula to drain off the oil. Transfer onto tissue paper to absorb excess oil.

Similarly, fry all pooris. Serve hot with Bataka nu Shaak and Ganthiya or any curry of your choice.

Papite ne Cheen ( Raw Papaya Salad )

First, peel and grate the papaya, grate from the thick side.

Next, heat a tablespoon of oil and add mustard seeds, curry leaves, slit green chillies and a pinch of asafoetida.

Add in turmeric powder and immediately add the grated raw papaya.

Add salt, and stir for a minute or two. Now squeeze some lemon juice and remove it from the fire.

Mix well, and garnish with coriander leaves.

Serving Suggestion

The Poori is a traditional Indian unleavened bread. It is crisp, soft, fluffy and fried. It is perfect for serving with different curries for either breakfast or lunch or dinner. Let us check some variations to do it.

Chola Aloo Poori

Amritsar Chola Poori

Poori Sabzi Halwai Style

You can make healthy all in one poori too –

Beetroot Poori

Methi Poori

Jeera Poori

Storage Suggestion

Morbi Breakfast | Poori Shaak Ganthiya has different components, each one has a different shelf life.

Poori- Store the poori in a casserole or an airtight container for up to two days.

Shaak – Store the shaak in the refrigerator for a day. I do not recommend freezing it.

Ganthiya: Ganthiya has a good shelf life, you can store it in an airtight container or jar for up to a month. Place it along with your Farsaan or Biscuit jars.

Ppaite ne Cheen: This is a raw salad, and perishes very fast. Place it in the refrigerator for a day.

Print Pin

5 from 3 votes