Are you frying the wrong way? the hidden oil mistakes that can affect heart health!

Frying Is Not Your Enemy. Crispy pakoras on a rainy day, golden samosas during festivals, perfectly puffed pooris on Sunday mornings, frying is woven into Indian food culture.

But somewhere along the way, frying gained a bad reputation. Many people believe fried food automatically harms heart health.

 

Here’s the truth:

Frying isn’t harmful by default; wrong oil, wrong temperature, and bad habits are.

With the right approach, frying can be occasional, safe, flavorful, and enjoyable.

 

What Exactly Is “Smoke Point” and Why Should You Care?

The smoke point is the temperature at which oil begins to:

• – Release visible smoke
• – Break down
• – Lose its natural stability
• – Develop burnt or bitter flavours

 

Once oil crosses this point, it may start forming unwanted compounds, and the quality of food deteriorates.

 

Why smoke point matters in Indian cooking:

Indian frying typically touches high temperatures (170–190°C).

Therefore, the oil you choose must be stable enough to withstand that heat without burning or breaking down too quickly.

 

Conclusion: A high smoke point means safer, cleaner, and more consistent frying.

 

Best Oils for Heart-Smart, High-Heat Indian Frying

Different dishes need different oils. But for deep frying and tadka, your oil must have:

• – High stability
• – Clean, neutral taste
• – Good fatty acid balance
• – Heat-handling capacity

 

Our Blended Oil (Naturally Cholesterol-Free)

A balanced blended oil works great for everyday frying because it offers:

• – High smoke point – Ideal for pakoras, bhaturas, cutlets, or tadka
• – Balanced MUFA & PUFA – Supports smart cooking choices
• – Neutral flavour – Let’s masalas and ingredients shine

 

This makes it suitable for regular Indian high-heat cooking.

 

Other Popular Oils for Frying in Indian Kitchens

1. 1. Mustard Oil

 

• – Very stable after proper heating (kachhi ghani)
• – Strong flavour suitable for regional dishes
• – Works well for frying fish or pakoras

 

2. 2. Groundnut Oil

 

• – Naturally high smoke point
• – Light, clean taste
• – Excellent for deep frying

 

3. 3. Rice Bran Oil

 

• – Good for high-heat methods
• – Very neutral taste
• – Popular for deep frying and stir-frying

 

All these oils, being plant-based, are naturally cholesterol-free, which makes them suitable for heart-conscious cooking when used in moderation.

 

Traditional Fats: Where Do Ghee, Butter & Coconut Oil Stand?

Ghee

• – Very high smoke point
• – Excellent for festive deep frying
• – Rich aroma and flavour
• – Best used occasionally for indulgence

 

Coconut Oil

• – Popular in South India
• – Good stability
• – Use in balance with other oils for everyday cooking

 

Butter

• – Great for sautéing
• – Not ideal for deep frying due to the lower smoke point

 

Bottom Line: Traditional fats are not “bad”; they just need correct pairing with the right cooking style.

 

Smart & Healthy Frying Tips

1. 1. Maintain Ideal Frying Temperature (170–180°C)

 

• – If the oil is too cold → food absorbs more oil
• – If the oil is too hot → oil burns quickly
• – Maintain medium-high flame, not full flame.

 

2. 2. Do NOT Reuse Oil Multiple Times

 

• – Reusing repeatedly can reduce stability.
• – If you must reuse oil once, filter it and store it properly.

 

3. 3. Drain Fried Foods Properly

Use paper towels or mesh racks.

This simple step reduces excess fat significantly.

 

4. 4. Fry Occasionally, Not Daily

Balanced consumption is the real key, not avoiding frying completely.

 

5. 5. Choose Oils With a Balanced Fatty Acid Profile

This improves heat stability and keeps flavours intact.

 

Tip of the Week

“Frying isn’t forbidden – it’s about using the right oil, the right heat, and the right amount.”

Smart practice turns frying into a safe, enjoyable cooking technique—not something to fear.

Video on YouTube – https://youtu.be/fQjMYmjXudg

 

Coming Up Next Week

Next week, we’ll explore:

“How to safely reuse or dispose of cooking oil without harming health or the environment.”

This is crucial for every Indian kitchen, don’t miss it!

 

FSSAI-Compatible Note

All plant-based oils are naturally cholesterol-free. This blog focuses on general awareness based on cooking practices and does not replace professional dietary advice.

 

Disclaimer (FSSAI Compatible)

This blog is for general awareness only and should not be considered a substitute for professional dietary or medical advice. Please consult a doctor or nutritionist for personalised guidance. All statements follow the Food Safety and Standards (Advertising and Claims) Regulations, 2018. Cooking oils should always be used in moderation along with a balanced lifestyle.