Best Cold Pressed Oils for Deep Frying & Tandoori Cooking

High Smoke Point, Flavorful Oils for Crispy, Healthy Indian Cuisine

If you're looking for oils that can handle high temperatures without breaking down or releasing harmful compounds, you're in the right place. This curated SutraKart collection features the best cold pressed oils for deep frying, roasting, baking, and tandoori cooking. Extracted traditionally using Lakdi Ghani (wooden churners), these oils retain their natural nutrients while offering high stability under heat.

Whether you’re preparing crispy samosas, pakoras, tandoori roti, paneer tikka, or South Indian vadas, these oils not only enhance flavor but also support digestive health, cholesterol balance, and immunity.

🔥 What Makes Cold Pressed Oils Perfect for High-Heat Cooking?

• High Smoke Points: These oils remain stable at temperatures required for deep frying and roasting
• No Trans Fats: Completely unrefined and free from harmful hydrogenated compounds
• Rich Flavor Profiles: Enhance your dish without overpowering spices
• Antioxidant Retention: Wooden ghani extraction keeps Vitamin E, phenols, and healthy fats intact
• Cleaner Taste: Oils don’t leave a burnt aftertaste even after reuse

🍳 Top Cold Pressed Oils for Indian Frying & Tandoori Cooking

1. Cold Pressed Groundnut Oil – Fry’s First Choice

With its natural nutty aroma and high smoke point (~450°F), groundnut oil is perfect for deep frying crispy snacks like bhajiyas, vada pav, and pooris. It doesn’t foam, splatter, or degrade easily.

• Best for: Deep frying, roasting nuts, tandoori marinades
• Flavor: Nutty but neutral enough to suit all Indian cuisines

2. Cold Pressed Mustard Oil – Bold Flavor, High Heat Tolerance

Favored in East & North India, mustard oil adds heat, pungency, and crispiness. Ideal for fish fry, aloo tikki, chicken curry, and tandoori dishes. High smoke point (~480°F).

• Best for: Marinating meats, sautéing, shallow & deep frying
• Flavor: Strong and spicy – must for authentic Bengali, Bihari, Punjabi dishes

3. Cold Pressed Sesame Oil – Balanced & Robust

Sesame oil is a go-to for tandoori masalas, stir-fry vegetables, and roasted masala powders. Its medium-high smoke point (~410°F) and earthy aroma make it a staple for both cooking and finishing.

• Best for: Tandoori paneer, roasting papad, making dry chutneys
• Flavor: Deep, nutty, and warming

4. Cold Pressed Coconut Oil – Coastal Frying Hero

Coconut oil is ideal for crispy coastal-style frying – from banana chips to fish fry to roasted curry leaves. It handles high heat without oxidizing and adds a sweet, mellow aroma to dishes.

• Best for: Kerala, Konkan, and Sri Lankan recipes
• Flavor: Light, sweet, tropical notes

👨‍🍳 How to Use These Oils for Best Results

• Frying Tip: Always heat cold pressed oils gradually — don’t shock them with sudden high flame
• Reuse with Care: Strain oil after use, store in dark container, reuse up to 2 times
• Marinade Magic: Add mustard or sesame oil to marinades for deeper spice infusion
• Dry Roasting: Lightly roast spices or seeds in sesame or groundnut oil for masala blends

💡 Bonus Tip: Use with Cast Iron or Clay Cookware

These cold pressed oils interact beautifully with cast iron, earthen pots, and iron tawas. They season the surface naturally, enhance heat retention, and add a subtle earthy flavor to fried and grilled foods.