Here are 5 of the best oils for frying, chosen for their high smoke points and suitability for Indian cooking:
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With a high smoke point of around 450°F (232°C), peanut oil is great for deep frying. It has a mild flavor, making it perfect for Indian snacks like samosas and pakoras.
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This oil has a smoke point of about 440°F (227°C) and is neutral in flavor. It's commonly used for frying foods like puris and bhaturas.
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A staple in Indian kitchens, mustard oil has a high smoke point (around 480°F or 250°C) and adds a distinct flavor, making it ideal for frying fish or making masala fritters.
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With a smoke point of 450°F (232°C), rice bran oil is excellent for frying and is known for its light flavor, which works well with Indian dishes.
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Particularly good for shallow frying in South Indian cuisine, coconut oil has a moderate smoke point of 350°F (177°C). It's great for making crispy dosas and fried snacks like banana chips.
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These oils not only hold up well under heat but also complement a variety of Indian frying techniques.
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However, remember that fried food, even in healthier oils, should be enjoyed in moderation as excessive frying is not ideal for long-term health.
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