Indian Cooking Oil Guide: Smoke Points & Best Use for Deep Frying

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 Oil Common refined oils 230°C (446°F) Deep Frying Mustard Oil Sarson ka Tel (Kachi Ghani) 250°C (480°F) Frying / Pickles Groundnut Oil Peanut Oil 230°C (446°F) Deep Frying Coconut Oil Virgin / Cold Pressed 177°C (350°F) Medium Heat / Tadka Extra Virgin Olive Oil Jaitun 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.

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