Often, when we make pooris/puris , pakoras , or other fried items at home, a considerable amount of oil is left in the pan or wok. Many people hesitate to reuse it or repeatedly heat the same oil, as this can be harmful to health. However, if stored and reused correctly, leftover oil can be saved from waste and remain safe to use.

Just keep a few simple tips in mind to reuse it wisely.

First, allow the oil to cool completely after frying puris or any other items. Never strain hot oil directly, as this can cause it to lose its nutrients.

Once cooled, strain the oil through a fine sieve or muslin cloth to remove burnt bits or dough residues, which can be harmful if reheated. Cleaned oil not only lasts longer but also tastes better.

Next, consider the proper way to store the oil. Al

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