Achieve Perfectly White Puris and Parathas with Mustard Oil

Learn how to create perfectly white and fluffy puris and parathas using mustard oil with these simple kitchen tips. From heating the oil correctly to adjusting the dough consistency, these techniques will help you achieve delicious results that rival those made with ghee. Discover the secrets to maintaining a light color and enhancing flavor in your Indian bread. Read on to elevate your cooking skills and impress your family and friends with your culinary creations.

By Narendra Chaudhary Jun 3, 2026, 18:03 IST

Creating Light and Fluffy Puris

When preparing *puris* or *parathas* using mustard oil, they often take on a yellowish hue. This is due to the natural color and strong scent of mustard oil. However, if you prefer your *puris* to look pristine white and resemble those made with ghee, there are several straightforward kitchen techniques you can follow.

Understanding the Yellow Tint

**Why Does the Yellowing Occur?**
Mustard oil is inherently thick and yellow. When heated and used directly, it transfers its color to the dough. Additionally, if the oil is not processed correctly, its color and strong aroma can linger.

Tips for Achieving White and Puffy Puris

1. **Heat the Oil Properly**
Begin by pouring mustard oil into a *kadhai* (deep frying pan) and heating it on high until light smoke appears. This step helps diminish its raw smell and deep color. Afterward, reduce the heat slightly before frying the *puris*.

2. **Mix in Other Oils**
For a completely white appearance, consider adding 1–2 teaspoons of refined oil or a small amount of ghee to the mustard oil. This not only lightens the color but also enhances the flavor.

3. **Prepare the Dough Correctly**
The dough for *puris* should have the right consistency—not too hard or too soft. Adding a bit of semolina (*suji* or *rava*) or a pinch of sugar can improve the color and texture. Incorporating a little yogurt (*dahi*) also results in whiter and softer *puris*.

4. **Substitute Milk for Water**
Using milk instead of water while kneading the dough can make the *puris* appear even brighter and more attractive. This is a simple yet effective method.

5. **Control Frying Temperature**
The oil should be at the right temperature—not too hot or too cool. Frying on medium-high heat allows the *puris* to puff up quickly without absorbing too much oil, helping them maintain a lighter color.

6. **Avoid Over-Frying**
Frying *puris* for too long can cause them to darken. As soon as a puri puffs up and turns a light golden color, take it out immediately.

Special Tips for Making Parathas

Special Tips for Parathas
When preparing parathas, ensure the griddle (tava) is not too hot. Instead of mustard oil, use a light layer of ghee or butter to keep the parathas light-colored and soft.

By following these techniques, you can create *puris* and *parathas* with mustard oil that are just as white and delicious as those made with ghee.

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