Do you enjoy soft and fluffy roti? Well, who wouldn’t? Once upon a time charcoal or wood fire was used to make roti but today we have switched to cooking roti on gas or stove. While this makes your rotis puffy, it also raises several health risks. Studies have found that cooking rotis directly on a gas flame is considered unhealthy as the food ingredients are likely to burn at high temperatures. It also exposes you to harmful compounds such as carcinogens produced by the gas. These toxins can cause an increased risk of many health problems, including cancer. So, think before you cook roti directly on the flame next time!

What are the side effects of cooking roti on gas flame?

Cooking the roti directly on the flame after being half cooked on the tawa is a traditional practice, especially in India. Unfortunately, it has some risks and side effects that you should be aware of.

1. Contains toxic ingredients

This technique provides quick cooking which exposes the roti to harmful substances. According to a study published in the journal Environmental Science and Technology, natural gas stoves emit air pollutants such as carbon monoxide, nitrogen dioxide and fine particulate matter. These pollutants, when released in significant quantities, cause health hazards.

2. May increase the risk of chronic disease

The World Health Organization (WHO) does not consider these levels of pollutants safe and even links them to respiratory diseases and cardiovascular problems. Therefore, cooking roti directly on a flame can potentially expose people to these dangerous pollutants, especially in poorly ventilated kitchens.

3. Increases the risk of cancer

In addition, high-temperature cooking methods, such as cooking roti directly over a flame, release carcinogens. A study published in the journal Cancer Prevention highlighted the health risks associated with high-temperature cooking, as it leads to the formation of carcinogenic compounds in foods. These compounds increase the risk of developing colorectal cancer over time.

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While more research is needed to determine whether cooking roti over a gas flame causes cancer or not, you should avoid this cooking method to reduce its risk.

Why cook roti on tawa?

Cooking roti on a tawa is a better option than cooking it directly on a gas flame. The flat surface distributes the heat evenly, ensuring that your chapati is cooked properly. This prevents cooked or burnt spots on the roti. It softens the rotis and helps us to cook them evenly. Also, according to certified nutritionist Nupur Patil, “Cooking on a tawa requires less direct contact with flames, reducing the risk of burning or scorching the roti. Excessive burning leads to the formation of harmful compounds such as acrylamide, which increases the risk of cancer.

By cooking on a tawa, the possibility of excessive exposure to high temperatures is also reduced, promoting healthier cooking practices. Additionally, using a tawa allows for better control over cooking temperatures, which helps retain the nutritional value of the ingredients used in the roti batter.

What is the correct method of cooking roti?

To cook roti the right way, start by making a soft dough. Rest for 30 minutes. Divide the dough into small balls and then roll each ball into a thin circle. Heat a griddle or skillet over medium-high heat. Place the rolled roti on the hot surface and cook for about 1 minute on each side or until bubbles form. Next, flip it using tongs and cook until brown spots appear. Finally, brush with ghee or butter and serve hot.

So, make sure you cook your roti on a tawa and don’t use direct gas flame to cook your food!