This article discusses the common practice of discarding leftover oil used for frying puris, pakoras, and kachoris, emphasizing the importance of correctly handling and reusing this oil. Many people either throw the oil away or reuse it carelessly without understanding the health implications, highlighting that overheating or improperly storing the oil can lead to health hazards and degrade the quality of food preparation.

The article suggests that before reusing any leftover oil, it should be allowed to cool completely to preserve its quality. Rushing to strain the hot oil or transferring it to storage without proper cooling can negatively affect its properties and potentially introduce harmful factors. Instead, the article focuses on practical tips for reusing the oil without health risks, thus ensuring that waste is minimized.

Additionally, it emphasizes being mindful about oil usage in cooking practices to maintain both health standards and culinary quality. By educating readers on the safe reusability of oil, the article aims to reduce food waste and promote healthier cooking practices in households across India.