Monsoon Snacks in Mustard Oil

The rain's started. Chai is on. And someone from the living room just ordered "pakodas." The thought that follows: fried food again. Every monsoon, the craving and the guilt arrive together.

Cold pressed mustard oil changes that calculation. Refined oil is processed above 200°C with chemical solvents: Vitamin E gone, natural fats degraded. Cold pressed mustard oil is extracted below 50°C with no chemicals. So, Vitamin E stays intact. MUFA (the healthy fat that supports heart health) stays at 60%. And the natural pungency stays in the oil.

At Nayesha Oil Mills, we press mustard oil in wooden Ghani machines, below 50°C, from seeds sourced directly from farmers. And here are 5 monsoon snacks in mustard oil suggestions to enjoy this rainy season.

5 Monsoon Snacks to Make in Cold Pressed Mustard Oil

Onion crispy pakora recipe for monsoon is the default snack because it's the easiest. The other five worth making this season are: moong dal pakoda, methi pakoda, palak pakoda, chana dal bhajiya and aloo chop.

The batter type changes with each snack. The oil stays the same throughout.

1. Moong Dal Pakoda (Rajasthan)

Rajasthani’s  make this pakoda when it rains. These are protein-rich, crispy outside and soft inside.

Ingredients:

• 1 cup moong dal (yellow, soaked 4 hours)

• 2 green chilies

• 1 inch ginger

• 2 tbsp fresh coriander, chopped

• Salt to taste

• Nayesha cold pressed mustard oil 1 litre pack for frying

Method:

1. Drain the soaked moong dal. Grind coarsely with green chilies and ginger. Don't make it a smooth paste. 

2. Add coriander and salt. Mix well. The batter should hold its shape when dropped from a spoon.

3. Heat mustard oil in a kadhai to 170–175°C. The aroma will sharpen noticeably when it's ready.

4. Drop small portions in and fry on medium heat until golden. Flip once. Drain on a wire rack.

Mustard Oil Tip: When cold pressed mustard oil's smell sharpens, the oil is at temperature. That's your signal to start frying.

2. Methi Pakoda (Maharashtra/Gujarat)

Fenugreek leaves have a mild bitterness that does something to monsoon pakodas no other vegetable does. The bitterness softens in the batter, the edges go crispy, and the mustard oil adds a second layer of flavour.

Ingredients:

• 2 cups fresh methi (fenugreek) leaves, washed and roughly chopped

• 1 cup besan (gram flour)

• 1 tsp red chili powder

• ½ tsp ajwain (carom seeds)

• Salt to taste

• Water to bind

• Nayesha cold pressed mustard oil 5 litre pack for frying

Method:

1. Mix besan with red chili powder, ajwain, and salt. Add water slowly until you get a thick batter.

2. Fold in the methi leaves. Don't overmix. You want the leaves to stay in clusters.

3. Heat mustard oil to 165–170°C. 

4. Fry on medium flame until the edges are deep golden. 

Tip: Methi releases water as it fries. Nayesha Oil Mills cold pressed mustard oil natural compounds handle moisture contact better than refined.

3. Palak Pakoda (All-India)

The simplest monsoon pakoda. One whole spinach leaf, dipped in batter, fried in hot oil. Done in under 15 minutes.

Ingredients:

• 20 large palak (spinach) leaves, washed and dried 

• 1 cup besan

• ½ tsp haldi (turmeric)

• 1 tsp red chili powder

• Salt to taste

• A pinch of baking soda for extra crispiness

• Nayesha cold pressed mustard oil for frying

Method:

1. Dry the palak leaves completely. 

2. Mix besan with haldi, red chili, salt, and soda if using. Add water to make a medium batter.

3. Heat mustard oil to 170–180°C. Dip each leaf fully and slide it into the oil gently.

4. Fry two minutes each side until golden and rigid. Serve immediately. 

Mustard Oil Tip: Palak releases moisture as it fries and drops the oil temperature fast. Let the oil come back to temperature between leaves. 

4. Chana Dal Bhajiya (Gujarat)

Gujarat's monsoon chana dal bhajiya is chunkier, coarser, and stays crispy longer than besan-based pakodas.

Ingredients:

• 1 cup chana dal, soaked 3 hours

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 2 green chilies, chopped

• 1 tsp fennel seeds

• Salt to taste

• Nayesha cold pressed mustard oil for frying

Method:

1. Drain soaked chana dal. Grind half to a coarse paste, leave half as whole soaked dal. 

2. Mix with onion, garlic, green chilies, fennel seeds, and salt. 

3. Heat mustard oil to 175–180°C. Flatten small portions in your palm and slide into the oil.

4. Fry on medium until deep golden on both sides. Don't rush them on high heat.

5. Aloo Chop (Bengal)

Bengal's monsoon classic includes spiced mashed potato, coated in besan batter, fried in mustard oil. Served with muri (puffed rice) and green chutney. The mustard oil is non-negotiable here: this is a Bengali recipe and it tastes wrong without it.

Ingredients:

• 3 medium potatoes, boiled and mashed

• 1 tsp five-spice blend

• 1 green chili, chopped fine

• 1 tbsp fresh coriander

• Salt to taste

• 1 cup besan for coating

• Cold pressed mustard oil

Method:

1. Mix mashed potato with panch phoran, green chili, coriander, and salt. Shape into small flat rounds or ovals.

2. Prepare a smooth besan batter with water, salt, and a pinch of haldi.

3. Heat mustard oil to 170–175°C. Coat each potato round in batter and fry until the exterior is golden and firm.

4. Serve with muri and green chutney. 

Aloo chop needs to be at least half-submerged. Cold pressed mustard oil gives the besan coating its flavour.

Why Mustard Oil Makes the Best Monsoon Pakodas?

Cold pressed mustard oil retains the compound that gives mustard its pungency, a high MUFA content for heat stability, and natural antioxidants. All three contribute to the frying result. 

1. The Pungency Signals Temperature: Cold pressed mustard oil gives you a natural temperature signal that no kitchen thermometer can fully replace.

2. The MUFA Keeps the Oil Stable: Cold pressed mustard oil is approximately 60% MUFA (monounsaturated fatty acids). 

3. The Flavour Gets Into the Batter: Cold pressed mustard oil's natural flavour compounds penetrate the besan batter slightly during frying. This is why pakodas fried in mustard oil have a background depth.

Order Nayesha Cold Pressed Mustard Oil for Your Monsoon Kitchen.

For a crispy pakora recipe for monsoon, buy cold pressed mustard oil with three things on the label:

• FSSAI licence number

• Extraction temperature below 50°C, 

• Just mustard seeds as the ingredient. 

Cold pressed mustard oil price at Nayesha Oil Mills is honest. You're paying for Kacchi Ghani pressing below 50°C, lab-tested seeds, and oil that hasn't been through hexane extraction or deodorisation. The flavour and the frying result are what you're getting for the difference.

Call +91 73004 83669 to order directly.

Frequently Asked Questions

Which Oil Is Best for Monsoon Pakodas? 

Cold pressed mustard oil. The natural pungency signals frying temperature. The MUFA content keeps it stable at 170–180°C. The flavour compounds carry into the batter. 

Can I Use Cold Pressed Mustard Oil for Deep Frying Pakodas? 

Yes. Cold pressed mustard oil handles 160–180°C, covering every snack above. Watch for smoke signal, fry in batches. 

Why Do Pakodas Taste Better in Mustard Oil? 

The oil contributes flavour, not just heat. Allyl isothiocyanate in cold pressed mustard oil carries into the batter during frying. 

How Do I Know the Mustard Oil Is at the Right Frying Temperature? 

The smell changes. Cold pressed mustard oil's natural pungency sharpens noticeably at 165–170°C. Drop a tiny piece of batter in. If it rises to the surface within two seconds, the oil is ready. 

Can I Reuse Mustard Oil After Frying Pakodas? 

No. After one frying session, the natural compounds in cold pressed mustard oil have started to break down. Reheating accelerates that. The oil that made your pakodas crispy and flavourful won't do the same job a second time.