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Lifestyle Desk – Mustard oil has been used in Indian kitchen for a long time. Its strong aroma, taste and nutritional properties make it a popular choice for cooking. Especially in many homes of North India and East India, mustard oil is used for making vegetables, puris and parathas. However, a common complaint of many people is that puris and parathas made in mustard oil appear excessively yellow. This does not affect the taste of the food, but its appearance does not look as attractive.

If this happens to you too, then there is no need to worry. By adopting some easy kitchen tricks, you can make puris and parathas made in mustard oil more golden, light and attractive.

Heat mustard oil thoroughly

The natural color of mustard oil is yellow and it also has a pungent odor. If the oil is used directly, its color becomes more visible when eaten. Therefore, before cooking, heat the oil thoroughly until smoke comes out. When light smoke starts rising from the oil, reduce the gas slightly and let the oil cool for a few seconds. After this, bake puri or paratha. This reduces the rawness of the oil and the color of the food does not turn too yellow.

Take care of the correct temperature

Many times, if puri is put in less hot oil, it absorbs more oil and its color starts appearing dark yellow. Before frying the puri, make sure the oil is hot enough. Puri fried at the right temperature absorbs less oil and its color also appears more attractive.

Do not add too much turmeric or spices to the flour

Some people add turmeric, kasoori methi or other spices to the flour to enhance the taste. Due to this, the color of the paratha may become more yellow. If you want light colored parathas, use simple flour and keep the quantity of spices balanced.

You can add some refined oil to the oil

If you like the taste of mustard oil but do not want too yellow color, then a small amount of refined oil can be mixed in mustard oil. Due to this, the aroma and taste of mustard oil is maintained and the color of the food appears relatively light.

Choose fresh and good quality oil

Old or poor quality oil can sometimes spoil both the color and taste of food. Always buy fresh and pure mustard oil. Good quality oil gives better results when heated properly.

Remove excess oil after frying

After taking out the puri or paratha, keep it on tissue paper or kitchen paper. This removes excess oil and makes the dishes appear more light and attractive.