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Best Jolada rotti in New York

“Sorghum bread that's coarser than roti, eaten soft or hard with pulse curries across North Karnataka.”

Jolada rotti

What the real thing tastes like

Jōḷada roṭṭi (Kannada), Jowar roti, or Jonna rotte (Telugu), is an unleavened Indian bread made of sorghum, similar to bhakri. It is coarser than a roti. It can be either soft or hard in texture, compared to a khakhra or cracker with respect to hardness. The name literally translates to "sorghum bread". Jowar roti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as jhunka, yengai, shenga (peanut) chutney or other assorted chutneys. It is called jawarichi bhakri in neighboring Maharashtra.

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Jolada rotti is a sorghum bread that anchors the daily tables of North Karnataka—coarser and more rugged than refined roti, it arrives soft or snapping-hard depending on how it's made. The grain itself, jowar, gives the bread its name and earthy substance, and it's built to companion the region's pulse curries, chutneys made from peanuts and other seeds that cling to its toothy surface.

Order it here when it has

  • coarser than roti
  • versatile texture
  • staple diet staple
  • pairs with curries and chutneys

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