Olive oil - whether extra virgin olive oil or extra light olive oil - is one of the best oils for frying pakoras in Indian cooking. With a high smoke point, a heart-healthy fat profile rich in monounsaturated fats, and a neutral-to-mild taste, olive oil (jaitun ka tel) lets your besan and spices shine without overpowering the dish. Yoliv Healthy Extra Light Olive Oil is particularly well-suited for deep frying pakoras - it produces a crispier, lighter, less greasy result compared to conventional refined cooking oil.
Introduction
There are certain smells that make a house feel like home. In India, one of them is besan hitting hot oil.
Pakoras - those golden, crispy, spiced fritters
Most of us grew up frying pakoras in whatever cooking oil was sitting on the kitchen shelf. But they also left that familiar heaviness, that coating on your tongue, and the slightly guilty feeling that came with the last one.
Here's what changes everything: switching to a healthy olive oil for frying. Specifically, Extra Light Olive Oil - a premium cooking oil that brings a high smoke point, a clean neutral taste, and a far better fat profile to your kadhai. The pakoras come out crispier, lighter, and genuinely less greasy. Once you try it, there's no going back.
This guide covers the complete pakora recipe, how to use olive oil for cooking Indian snacks, a full oil comparison, and everything you've ever wondered about jaitun ka tel in the Indian kitchen.
What is Olive Oil? And Why Are Indians Searching for It So Much?
Olive oil (or jaitun ka tel) is a natural oil pressed from olives. It has been consumed for thousands of years in Mediterranean cultures and is now recognised globally as one of the healthiest cooking oils available.
What is Extra Virgin Olive Oil?
Extra virgin olive oil - commonly abbreviated as EVOO - is the highest grade of olive oil. It's cold-pressed from fresh olives with no heat or chemicals, which means it retains all the natural polyphenols, antioxidants, and that distinctive fruity, grassy flavour. What is EVOO? Simply put, it's olive oil in its purest, most unprocessed form.
Is extra virgin olive oil healthy? Yes — it's one of the most well-researched foods in nutrition science. Extra virgin olive oil benefits include supporting heart health, reducing inflammation, and providing powerful antioxidants. Is extra virgin olive oil good for health? The research says overwhelmingly yes.
What is Extra Light Olive Oil?
Extra light olive oil is refined olive oil with a very mild, neutral flavour and a higher smoke point — making it the most practical choice for olive oil for Indian cooking and deep frying.
It's the answer to the very common question: can extra virgin oil be used for cooking at high heat? Extra light is better suited for that than EVOO.
Is Extra Virgin Olive Oil Good for Cooking?
Is extra virgin olive oil good for cooking at high temperatures? It works for sautéing and medium-heat cooking, but for deep frying, extra light olive oil - like Yoliv Healthy - is the smarter choice. Extra virgin olive oil can be used for cooking at low-to-medium heat beautifully, but its lower smoke point and strong flavour make it less ideal for pakoras.
Which olive oil is best for Indian cooking? For everyday high-heat cooking like tadka, stir-frying, and deep frying, extra light olive oil wins. For drizzling over salads, dips, or finishing dishes, go with EVOO.
Why Olive Oil is the Best Oil for Frying Pakoras
Let's get specific about pakoras and why your cooking oil choice matters here.
- High smoke point - Extra light olive oil handles deep frying temperatures (175–190°C) without breaking down, making it genuinely the best oil for frying Indian snacks
- Neutral flavour - Doesn't compete with besan, spices, and aromatics; the pakora tastes like a pakora
- Less oil absorption - At the right temperature, pakoras absorb noticeably less oil than when fried in cooler, less stable oils
- Heart-healthy fats - Rich in oleic acid (a MUFA), which supports olive oil heart health by helping maintain healthy cholesterol levels
- No heavy after-feel - That greasy coating you feel after eating fried food? Significantly reduced with a quality healthy olive oil
Is olive oil good for health when used for frying? It's certainly a better choice than many conventional refined oils. Olive oil good for health is not just marketing — it's backed by decades of nutritional research.
Extra Light Olive Oil - Premium Olive Oil for Indian Cooking
Yoliv Healthy brings you a premium extra virgin olive oil range as well as the Extra Light Olive Oil specifically designed for the Indian kitchen. Sourced from quality olives, Olive oil is a heart healthy olive oil that doesn't compromise on everyday usability.
If you've been searching for premium olive oil India that's both high-quality and practical for Indian cooking - whether for frying, tempering, or sauteing.
You can Buy pure Olive oil directly from Yoliv Healthy, is also available on Amazon and directly delivered to your door.
Crispy Pakora Recipe with Extra Light Olive Oil
Ingredients
(Serves 4 | Difficulty: Easy)
Batter:
- 1½ cups (150g) besan (chickpea flour)
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp cumin seeds
- 1 tsp ajwain (carom seeds)
- Salt to taste
- ¾ cup water, added gradually
Vegetables:
- 1 medium onion, thinly sliced
- 1 medium potato, peeled and thinly sliced (2–3mm)
- 1 cup spinach (palak), roughly chopped
- 2–3 green chillies, finely chopped
- 1-inch piece ginger, grated
- 2 tbsp fresh coriander, chopped
For Frying:
- Extra Light Olive Oil - approximately 2-3 cups in a heavy-bottomed kadhai
|
Prep Time |
15 minutes |
|
Cook Time |
20-25 minutes |
|
Total Time |
35-40 minutes |
|
Servings |
4 |
|
Difficulty |
Easy |
Step-by-Step Recipe
Step 1: Slice Your Vegetables
Cut onions thin and even - about 3mm. Potato slices should be around 2mm. Too thick and the centre stays raw while the batter browns; too thin and they turn brittle. Roughly chop the spinach, finely chop green chillies and coriander. Pat everything dry with a kitchen towel -moisture is the enemy of crispy pakoras.
Step 2: Make the Batter
Combine all dry ingredients in a large bowl and mix. Add water slowly, a little at a time, stirring as you go. The right consistency is thick enough to coat the back of a spoon without dripping off immediately - similar to pancake batter. Too thin and it slides off the vegetables; too thick and you get a doughy shell.
Add grated ginger, green chillies, and coriander. Mix gently. Let the batter rest for 5 minutes - this gives the besan time to fully hydrate and the flavours to develop.
Step 3: Heat the Extra Light Olive Oil
Pour the oil into your kadhai and heat on medium-high. Target temperature: 175-180°C. No thermometer? Drop a small ball of batter in. It should rise steadily to the surface in 2-3 seconds. If it sinks and stays - oil is too cold. If it rockets up and browns in under a second - turn the heat down.
One thing you'll notice immediately: Extra Light Olive Oil heats without any heavy aroma. No pungency, no artificial scent. Just clean, neutral heat. As you can see more and more Benefits of Extra Light Olive Oil while using.
Step 4: Coat and Fry
Add vegetables to the batter and fold until everything is evenly coated. Slide pakoras into the hot oil one by one - don't crowd the kadhai. Fry 5-7 pieces at a time. Too many at once drops the oil temperature and you get soft, oil-soaked results instead of crispy ones.
Fry on medium heat for 4-5 minutes, turning halfway. Look for a deep, even golden colour with a slight audible crunch when tapped.
Step 5: Drain and Plate
Lift with a slotted spoon and drain on kitchen paper for 30 seconds. Serve immediately.
Expert Cooking Tips
- Double-fry for restaurant-level crunch - fry at 170°C for 3 minutes, drain, then fry again at 190°C for 90 seconds
- Resting the batter for 5 minutes makes a real difference to texture - don't skip it
- A pinch of baking soda in the batter creates a lighter, airier bite
- Cast iron or heavy-bottomed kadhai distributes heat more evenly than thin pans
- What is the extra virgin olive oil cooking temperature for deep frying? For EVOO, keep it under 180°C. For extra light, you can safely go up to 240°C - which is why extra light is preferred here.
Common Mistakes to Avoid
- Watery batter - always add water gradually; test with the spoon-coating method
- Overcrowding the kadhai - temperature drops, steam builds up, pakoras turn soggy
- Wrong oil temperature - inconsistent heat is the single biggest reason pakoras fail
- Not drying vegetables - surface moisture causes splattering and slides the batter off
- Using a low smoke point oil - this is why how to use olive oil for cooking at high heat means choosing extra light, not EVOO
Olive Oil Health Benefits - Jaitun Tel Ke Fayde
Olive oil health benefits are backed by substantial research. Here's what matters most:
1. Heart Health
Olive oil for heart health is perhaps its most celebrated benefit. The high concentration of oleic acid (a MUFA) helps maintain healthy LDL and HDL cholesterol levels. Olive oil heart health research consistently shows associations with reduced cardiovascular risk. Benefits of olive oil for the heart are why Mediterranean populations - who consume olive oil daily - show some of the lowest rates of heart disease globally.
2. Rich in Antioxidants
Extra virgin olive oil benefits include a high polyphenol content. These are plant compounds that protect cells from oxidative damage. Is EVOO healthy? The antioxidant profile alone makes it one of the most nutritionally dense cooking fats available.
3. Supports Healthy Weight
Olive oil for weight loss - does it actually help? Research suggests that replacing saturated fats and highly processed cooking oils with MUFAs from olive oil may support better metabolic outcomes. Is olive oil good for weight loss in India? As part of a balanced diet, olive oil's satiating fat profile may help reduce overall calorie consumption compared to highly refined cooking oils. It won't cause weight loss on its own, but it's a smarter fat choice.
4. Skin and Hair Benefits
While this blog focuses on cooking, it's worth mentioning: jaitun oil benefits for skin are well-documented. Applied topically, jaitun oil moisturises, protects, and nourishes skin deeply. Jaitun oil for hair works as a conditioning treatment that adds shine and reduces breakage. Olive oil benefits for skin and hair make it one of the most versatile natural products in any wellness routine.
5. Anti-Inflammatory Properties
Is extra virgin olive oil good for health beyond the heart? Yes - oleocanthal, a compound found in EVOO, has demonstrated anti-inflammatory effects in research. Regular consumption as part of a balanced diet is associated with reduced systemic inflammation.
Summary: Is Olive Oil Good for Health?
Olive oil good for health - yes, genuinely. Whether you're cooking pakoras, making a salad dressing, or just looking for a better healthy cooking oil to stock your kitchen, olive oil earns its place. Extra virgin olive oil benefits are best accessed through raw or low-heat use; for frying and everyday olive oil for cooking, extra light olive oil delivers the practical benefits without the strong flavour.
Serving Suggestions
- Mint-coriander chutney - the acidity and freshness cuts through the richness of the fried batter perfectly
- Tamarind chutney - especially good with onion pakoras
- Masala chai - the definitive monsoon combination; no explanation needed
- Tomato soup - for a fuller meal, serve pakoras as a starter alongside a warm bowl
- A squeeze of fresh lemon over the plated pakoras brightens everything up
Storage Tips
Pakoras are best eaten fresh - that's non-negotiable. But if you have leftovers:
- Store at room temperature for up to 4 hours, or refrigerate for up to 1 day in an airtight container
- To re-crisp: Air fryer at 180°C for 3-4 minutes, or oven on a wire rack at 200°C for 5-6 minutes. Avoid the microwave - it softens them completely
- To freeze: Freeze unfried, batter-coated pakoras on a tray, then transfer to a zip-lock bag. Fry from frozen, adding 2 extra minutes
Conclusion
Pakoras will always be about more than just food. They're about the smell of rain on dry earth, a cup of chai going cold while you eat standing at the kitchen counter, and that first bite when the crust gives way and steam rises.
But small upgrades matter. The oil you choose changes the texture, the after-feel, and - quietly - the long-term impact on your health.
Extra Light Olive Oil makes your pakoras crispier, lighter, and less greasy. It's a heart healthy olive oil with a neutral taste that lets Indian spices and besan do exactly what they're supposed to do. Whether you know it as olive oil, jaitun ka tel, or simply jaitun - the benefits of cooking with it are real, well-researched, and noticeable in every batch you fry.
From everyone who's ever eaten a pakora and thought: this could be a little lighter - this recipe is your answer.
Frequently Asked Questions
1. Can olive oil be used for deep frying pakoras?
Yes - extra light olive oil has a smoke point of ~240°C, making it perfect for deep frying pakoras.
2. What is extra virgin olive oil, and is it different from extra light?
EVOO is cold-pressed and flavour-rich (best for raw use); extra light is refined, neutral, and ideal for high-heat frying.
3. Which olive oil is best for Indian cooking?
Extra light olive oil for frying and tadka; EVOO for salads and finishing - Yoliv Healthy covers both.
4. Where can I buy olive oil online in India?
Yoliv Healthy Extra Light Olive Oil is available at yolivhealthy.com - pure olive oil online, delivered to your door.
5. What is the extra virgin olive oil cooking temperature limit?
EVOO is safe up to ~190-210°C; for deep frying pakoras, extra light olive oil (~240°C) gives much better headroom.
6. Is EVOO healthy for daily use?
Yes - extra virgin olive oil is one of the most research-backed healthy fats; use it raw or for low-to-medium heat cooking.
Ready to Make the Switch?
Yoliv Healthy is available online - Extra light olive oil for everyday Indian cooking and premium extra virgin olive oil for cold applications and finishing.