Quick answer: Yes. Naturally refined avocado oil like our Essential is well suited to deep-frying: it's neutral and has a smoke point around 270°C, well above the 170–190°C most Indian fried snacks need. Fry in small batches, keep the oil steady, skim crumbs, and don't keep reusing oil that has darkened or thickened. Don't use cold-pressed oil like Drizzle for deep-frying.
Rain, chai and pakoras
For me, it's simple: rain means chai, and chai means pakoras. Growing up, my mom fried them in sunflower oil, every single time. That was just how it was done.
The first time I fried pakoras in Essential, I noticed the difference straight away. They came out crisp and not overdone, and they didn't feel as oily to me; more of the oil stayed in the kadai instead of in the pakora. They felt lighter. For a rainy-evening plate, that's all I want.
A kadai of oil is a lot of oil, so it's fair to wonder whether avocado oil is "worth it" for frying. But frying is exactly where the oil matters most: it sits at high heat for minutes, it touches every bite, and it often gets used more than once.
The right temperature for each snack
| Snack | Oil temperature | What you're looking for |
|---|---|---|
| Onion or palak pakoras | 170–180°C | Crisp, deep golden in 3–4 minutes |
| Puris | 180–190°C | Puff within seconds of going in |
| Batata vada / bhajias | 170–180°C | Golden outside, cooked through inside |
| Samosas | Start ~150°C, finish ~175°C | Blistered, crisp pastry without raw spots |
| Papad (quick fry) | ~180°C | Expands in 2–3 seconds |
No thermometer? Use the batter drop
Drop a little batter into the oil. If it sinks slightly and rises steadily with fine bubbles, you're ready. If it shoots up and browns instantly, the oil is too hot. If it sits at the bottom, wait.
Crisp, not greasy: six habits
- Use a deep, heavy kadai and fill it no more than halfway.
- Heat gradually on medium-high, not full blast.
- Fry in small batches. Every batch cools the oil; crowding is the main cause of oily pakoras.
- Let wet batter drip for a second before it goes in.
- Skim crumbs between batches; they burn and darken the oil.
- Drain on a rack, not paper. Trapped steam softens the crust.
Why are my puris oily?
Usually one of three things: the oil was too cool, the kadai was too crowded, or the dough was too soft. Puri dough should be firm, and the oil hot enough that the puri puffs within a few seconds.
Can you reuse the oil?
There's no safe universal number. It depends on how hot it got, how long, what you fried and how you stored it. Oil from a quick papad fry is in far better shape than oil that fried three batches of wet bhajias. Strain it once cool, store it sealed and away from light, use it again soon, and throw it out if it's dark, thick, foamy or smells off. We explain the signs in detail in Can you reuse cooking oil?
And afterwards?
Never pour used oil down the sink. Cool it, seal it in a container, and dispose of it with household waste or through a used-oil collection drive. FSSAI's RUCO initiative exists to keep used cooking oil out of the food chain.
Frequently asked questions
Can I deep-fry in Drizzle?
We don't recommend it. Cold-pressed oil is for gentle heat and finishing; use Essential for frying.
How much oil do I need?
Enough for the food to float freely, usually 4–5 cm deep in a kadai.
Will the food taste of avocado?
No. Essential is neutral; your besan and spices lead.
Can I mix avocado oil with another oil for frying?
It makes behaviour harder to predict. Use one fresh oil.
Keep reading
— Avishikta, The Avo Company