Why Groundnut Oil Is Best for Frying & Deep Frying

Frying is an essential part of Indian cooking—whether it’s samosas, bhajiya, puri or bhindi fry. The oil you choose decides the taste, crispiness and healthiness of your food. Groundnut oil (peanut oil) is one of the best choices for frying due to its unique natural properties.

1. High Smoke Point (450°F / 232°C)

Groundnut oil has a very high smoke point, which means it doesn’t burn easily during deep frying. This ensures:

• Food absorbs less oil
• Crispy and golden texture
• No burnt smell
• No harmful toxins formation

2. Food Stays Non-Oily & Light

Because groundnut oil doesn’t break down at high temperatures, it keeps fried food light and non-greasy. Ideal for pakoras, chips, puri, fafda and gathiya.

3. Natural Nutty Aroma Enhances Taste

Groundnut oil adds a subtle nutty flavour that enhances Indian recipes, especially Gujarati, South Indian and Maharashtrian dishes.

4. Rich in Healthy Fats

Unlike refined oils, pure groundnut oil contains:

• Monounsaturated fats (good for heart)
• Vitamin E (antioxidant)
• Zero cholesterol

5. Can Be Reused Safely

Groundnut oil remains stable even after multiple frying cycles—making it economical and safe.

6. Perfect for All Types of Frying

Works best for:

• Deep frying
• Shallow frying
• Roasting
• Tadka
• Snack frying (sev, chakli, mathri)

If you want healthier, tastier and crispier fried food, pure groundnut oil is the best option for your kitchen. Choose double-filtered or cold-pressed groundnut oil for maximum purity.