Cold Pressed Oils for Deep Frying & Tandoori Cooking

Choose the Right Oil for Healthier Frying

When it comes to deep frying, oil quality matters. Cold pressed oils extracted using traditional wooden churners (Lakdi Ghani) offer a healthier and more natural option for frying. They retain essential nutrients, possess a high smoke point, and are free from harmful additives or chemical residues.

Why Cold Pressed Oils Are Ideal for Frying?

• High Smoke Point: Suitable for high-heat cooking, tandoori roasting, and deep frying without breaking down.
• Unrefined & Natural: No chemicals, bleaching, or deodorization—just pure oil extracted from native seeds.
• Rich in Antioxidants: Helps neutralize free radicals generated during high-temperature cooking.
• Better Taste: Adds a rich, natural flavor to pakoras, vadas, fries, and tandoori items.
• Traditional Process: Wood-pressed using age-old Indian methods to retain nutrients and taste.

Top Cold Pressed Oils Recommended for Frying

Wood Pressed Groundnut Oil

With its high smoke point and neutral flavor, groundnut oil is the most popular choice for deep frying across Indian kitchens. Whether it’s bhajiyas, samosas, or puris, this oil delivers perfect crispiness and aroma.

Cold Pressed Sesame (Til) Oil

Used in traditional South Indian cooking, sesame oil adds depth and flavor while staying stable at high temperatures. Ideal for frying murukkus, chaklis, or banana fritters.

Wood Pressed Mustard Oil

Mustard oil has a naturally high smoke point and is used for frying fish, tandoori starters, and regional dishes in Bengal, Punjab, and Bihar. Its pungency adds character to fried foods.

Cold Pressed Sunflower Oil

Light and mild in taste, sunflower oil is excellent for deep frying foods that need minimal flavor interference. It also retains vitamin E, making it good for skin and heart health.

Healthy Deep Frying Tips Using Cold Pressed Oils

• Use a thermometer to monitor oil temperature (ideal range: 175°C–190°C)
• Don’t reuse oil more than once — always store in a clean container
• Use fresh oil each time for poojas or fasting days
• Drain excess oil on paper towels after frying

Common Indian Dishes to Deep Fry Using Cold Pressed Oils

1. Sabudana Vadas – with cold pressed groundnut oil
2. Medu Vadas – in sesame oil for South Indian style
3. Punjabi Pakoras – fried in mustard oil for extra flavor
4. Tandoori Gobi – roasted using high heat in mustard oil
5. Banana Chips – traditionally deep fried in coconut oil

Cold Pressed Oils Vs. Refined Oils for Frying

• Cold Pressed Oils: Retain nutrients, natural color & aroma, contain no additives
• Refined Oils: Often lose nutrition, may contain trans fats and residues from solvents

Trusted by Thousands of Indian Households

⭐⭐⭐⭐⭐ "I made gulab jamuns in SutraKart’s groundnut oil—no oily aftertaste!" — Rina S, Delhi

⭐⭐⭐⭐⭐ "We used their sesame oil for chakli – perfect crunch and flavor!" — Jayanthi M, Chennai

Buy Cold Pressed Oils for Deep Frying – Delivered Across India

Whether you're preparing snacks for festivals, everyday cooking, or tandoori grills, SutraKart’s cold pressed oils offer purity and performance. Order online now and get farm-fresh oils made using traditional wooden ghani delivered to your doorstep.