Nutritionist-approved 5 tips on how to make deep frying healthy

Deep fried food is often tasty but at the same time it is high in calories. And that is the reason, people are often hesitant with indulging in deep-fried foods. But, as per celebrity nutritionist Rujuta Diwekar, deep frying is healthy and she says that anything in the right frequency, right proportion and for the right reason is extremely healthy. In a Facebook video, Rujuta once shared FAQs and special tips on deep frying and how one can make deep frying healthy. Take a look at the 5 tips shared by her.

As per Rujuta, every household should have at least 3 types of iron kadhai- small, medium, and large for deep frying. The logic is to use these kadhais as per the number of people who are going to eat deep-fried food, so that the right amount of oil is used in deep-frying. For instance, if there is only one person to eat pakodas, then frying in a big kadhai is a waste of resources that might affect the health too.

Next is to use the right amount of oil for frying. Make sure that the kadhai has enough oil so that the food gets fully immersed in the oil. Make sure that once the food is fried from one side and bubbles have flatten up, then only you should flip it, so that it doesn't absorb excess oil.

Deep-fried food tastes best when hot and there is a peak point when you enjoy the deep-fried food the most. Make note of it and only eat till then, the moment you eat extra for the sake of it, it will start impacting the body differently. Hence, always remember to eat a little less than what your body demands.

When it comes to which is the right oil for deep frying, a Rujuta, it depends on the recipe you are trying and the region you belong to. For instance, if you are from Kerala belt, you are going to make your banana chips in coconut oil. If you are from the East region, you will mostly use mustard oil for frying. And for those who are from the West, groundnut oil is the most convenient one. She also mentions that when it comes to deep-frying for celebrations across India, desi ghee is considered as an apt choice.

Explaining the use of leftover oil, Rujuta says that as ghee has a high smoking point, the leftover can be used for cooking parathas, kneading dough. And for other oils, she suggests avoiding using them for any other cooking purposes. She suggests adding hot water to it and let the concoction cool down and use it in plants or simply drain it and clean the kadhai properly. She also says that if you use the right size of kadhai (mentioned in tip 1) and oil, there are chances that there will be no extra oil.

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