Indian Cooking Oil Guide
Smoke points and recommended uses for common Indian oils.
| Oil Type | Smoke Point | Best For... |
|---|---|---|
| Ghee (Clarified Butter)Desi Ghee | 250°C (482°F) | Deep Frying / Tadka |
| Refined Sunflower OilCommon refined oils | 230°C (446°F) | Deep Frying |
| Mustard OilSarson ka Tel (Kachi Ghani) | 250°C (480°F) | Frying / Pickles |
| Groundnut OilPeanut Oil | 230°C (446°F) | Deep Frying |
| Coconut OilVirgin / Cold Pressed | 177°C (350°F) | Medium Heat / Tadka |
| Extra Virgin Olive OilJaitun ka Tel | 160°C (320°F) | Salads / Drizzling |
⚠️ The "Smoke Point" Rule
When an oil reaches its smoke point, it starts breaking down and releasing harmful toxins (free radicals). For high-heat Indian cooking like Pakoras or Puri, always choose oils with a smoke point above 200°C like Ghee or Mustard Oil.