Cooking roti on a direct flame is a common practice in many households, as it gives the bread a distinct flavor and texture.
However, concerns have been raised about its potential health risks, including the possibility of cancer.
Experts explain that the charring caused by direct flame can produce harmful compounds such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).
These substances are known to be carcinogenic when consumed in large quantities over time.
Nutritionists advise that while occasional consumption of flame-charred rotis is unlikely to pose significant harm, regular exposure could contribute to long-term health risks.
To minimize these risks, it’s recommended to cook rotis on a griddle (tawa) instead of directly over a flame. If you prefer the traditional method, avoid excessive charring and remove burnt portions before eating.
Overall, moderation and mindful cooking methods can help reduce any potential health hazards, allowing you to enjoy your rotis safely without compromising on taste or tradition.
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