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Don't Discard Used Frying Oil! Reuse for Puris & Pakoras with These Smart Techniques
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News18•05-10-2026, 12:03
Don't Discard Used Frying Oil! Reuse for Puris & Pakoras with These Smart Techniques
- •Store leftover oil in an airtight container to keep it fresh for longer.
- •Strain hot oil: Hot oil has lower viscosity, making it easier to strain and remove burnt particles effectively.
- •Add a few drops of lemon juice or a lemon piece to hot oil to eliminate burnt smells.
- •Revitalize used oil by adding a cornflour mixture to hot oil; it collects burnt particles, making the oil reusable.
- •Use oils with a high 'smoke point' like soybean, rice bran, or sunflower oil for frying to prevent quick darkening.
Key Questions Answered
After frying, take the leftover oil from the pan and store it in an airtight container to prevent air from entering, which keeps the oil good for a long time.
Mix two spoons of cornflour with water to create a thin mixture, heat the used oil, and pour the mixture into the boiling oil while stirring for about two minutes. The scattered burnt food particles will gather in one place so you can remove them with a ladle and reuse the oil.
You should use oils with a high smoke point for frying, such as soybean oil, rice bran oil, or sunflower oil, because mustard oil and ghee turn dark quickly.
