Millet dough does not behave like wheat. There is no gluten to hold it together, so a rotlo cannot be rolled with a pin — it has to be patted out between the palms, a little at a time, by someone who has done it before. That is why it is thicker than a roti and why the surface is never perfectly round.
Cooked properly it puffs on the tawa and comes off with a faint char and a nutty, slightly sweet flavour that wheat bread does not have. Tear it, use it to scoop up lasaniya bataka or ringan bharthu, or eat it the traditional way with ghee and gor. It is also the base of our rotlo churmu.
How We Cook Bajri Rotlo
Every rotlo is patted by hand to order — there is no way to batch them in advance without them going hard. The tawa is kept properly hot so the bread puffs rather than dries, and it goes out immediately, because a rotlo that has been sitting is a different thing entirely.
What to Eat It With
Lasaniya bataka is the pairing to try first, with masala chaas alongside. Ringan bharthu and sev tameta both work beautifully. For a sweet finish, order it with ghee gor, or try the rotlo churmu from our Papad & Sweet section.
When to Order Bajri Rotlo in Hamilton
The Full Kathiyawadi Experience
Order it instead of rice or roti and the rest of the meal makes more sense.
With the Hotter Sabzis
Its nutty heaviness stands up to garlic and red chilli in a way wheat bread cannot.
Something Different
Most guests in Hamilton have never eaten millet bread — this is the one to try.
