A nutritionist analyses celebrity Chef Pankaj Bhadouria’s technique of frying papad, fryums, and chips without oil

As part of her ongoing social media series “Pankaj Ke Nuskhe”, Bhadouria has shared the age-old technique of “frying” papads, chips, and fryums without a drop of oil—using salt instead. In the video, she places a thick-bottomed kadhai on the stove, fills a third of it with salt, and once heated, adds the uncooked papads, swirling them evenly in the hot salt until they crisp up.

“If you love eating Chips & Papad but do not like the fact that they are fried, here is a Nuskha on how to ‘Fry’ them without using any oil! 
Check it out!” she captioned her Instagram post.

This version of papads is just as crisp, with the flavour intact. But is it healthy? Let’s find out.

Interestingly, this technique isn’t new. It has roots in traditional Ayurvedic cooking and continues to be practised in certain communities, including Marwaris and Tamil Brahmins.

“Frying in salt is a quick cooking method,” says nutritionist and dietician Nitika Soin. “The high heat of the salt allows for rapid cooking, which is particularly advantageous when preparing dishes with time-sensitive ingredients, such as seafood or delicate vegetables. The short cooking duration also helps retain the nutrients in the food, making it a healthier choice overall.”

Not only does it eliminate the health risks that come with frying, but it may also add nutritional value to the food. According to Soin, when food is cooked over hot salt, trace minerals may be “absorbed” during the process. “Salt is a rich source of essential minerals like iodine, magnesium, and potassium, all of which are necessary for various body functions,” she adds.

However, salt also contains high concentrations of sodium, which, when consumed in excess, can lead to health concerns such as hypertension, bloating, puffiness, inflammation, and kidney dysfunction. As with all ingredients, Soin stresses that moderation is key.

So, while the technique is ideal for those monitoring their weight, cholesterol levels, or simply trying to cut back on oil, Soin strongly suggests adopting it as an “occasional rather than daily cooking technique.”

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