Can your favourite crispy snacks be prepared without a drop of cooking oil? Celebrity chef Pankaj Bhadouria has demonstrated a traditional cooking technique that uses hot salt instead of oil to prepare papad, fryums and certain chips. The method has attracted attention from people who enjoy crunchy snacks but want to reduce their oil intake.
The technique involves heating salt in a heavy-bottomed pan and moving the uncooked snacks through the hot salt until they expand, crisp up or cook, depending on the product. Bhadouria demonstrated this method in her social media series, “Pankaj Ke Nuskhe.” The approach was covered by The Indian Express on September 6, 2025, in an article examining the nutritional implications of the cooking hack.
At first glance, the idea sounds like a simple solution for anyone trying to avoid deep-fried snacks. However, nutrition involves more than counting the amount of oil used during cooking. Sodium intake, the ingredients in packaged snacks, portion size and the overall quality of the diet also matter.
This article explores how the hot-salt method works, why it may reduce added oil, what nutrition considerations deserve attention, and how home cooks can make smarter choices when preparing traditional Indian snacks.
What Is Chef Pankaj Bhadouria’s Oil-Free Cooking Technique? 🍳
The method replaces the hot oil traditionally used to fry certain snacks with heated salt. Instead of submerging papad or fryums in oil, the cook heats salt in a kadhai and uses it as a hot medium to transfer heat to the food.
As the snacks move through the hot salt, moisture escapes and the product may expand or become crisp. The exact result depends on the ingredients, thickness, moisture content and type of snack being prepared.
In her demonstration, Bhadouria used a generous quantity of salt in a pan, heated it over the stove and stirred papad and fryums through it until they were ready. The method has also been reported in earlier coverage of her cooking videos.
The main difference from conventional deep-frying is that the snacks are not immersed in cooking oil. This can substantially reduce the added fat associated with oil frying, provided the products themselves do not already contain significant amounts of fat.
However, it is important to understand the terminology. Although the method is commonly described as frying without oil, it is more accurately understood as cooking using a heated salt medium.
Salt transfers heat; it does not perform the same chemical or physical role as cooking oil. Consequently, this technique is suitable only for certain snacks and is not a universal replacement for deep-frying.
How Does the Hot-Salt Method Work? 🔥
The method relies on heat transfer. When salt is heated in a pan, it becomes hot enough to cook suitable thin, dry snacks placed in contact with it.
Papad, for example, is typically thin and contains relatively little moisture before cooking. Under appropriate heat, it can become crisp and develop the familiar texture associated with roasted or fried papad.
Certain fryums are designed to expand when heated. Depending on their composition and instructions, they may also be cooked using an appropriate dry-heat method.
The technique may work differently for potato chips. Thin raw potato slices, commercially prepared potato chips and dried potato-based snack products have different moisture levels and structures. They should not be assumed to behave identically when exposed to hot salt.
The cooking process also requires care. Salt retains heat, and the pan can remain dangerously hot even after the burner has been switched off. Moving the salt or removing cooked snacks should be done carefully to avoid burns.
A further consideration is the condition of the snack before cooking. Products that are damp, unsuitable for dry heating or intended only for another preparation method may not produce a good result.
For these reasons, the hot-salt method should be used only with suitable products, following their packaging instructions where applicable. The goal is to obtain a crisp snack without introducing unnecessary cooking risks.
Does Cooking Without Oil Make Snacks Healthier? 🥗
The answer depends on what is being cooked and how much is eaten.
One of the main benefits of the hot-salt method is that it avoids adding cooking oil during preparation. Deep-frying can increase a snack’s energy content because some oil is absorbed into the food. Preparing a suitable snack without oil can therefore reduce the added fat and calories compared with deep-frying the same product.
For people trying to reduce their intake of fried foods, this can be a useful alternative. However, the size of the benefit depends on the product, the amount of oil it would otherwise absorb, and the serving size.
A plain papad prepared without oil is not nutritionally identical to a potato chip made from a product that already contains oil. Some packaged snacks are manufactured with fat before they reach the kitchen, so cooking them without additional oil does not remove the fat already present.
The same principle applies to calories. A snack can be lower in calories than its deep-fried version while still being relatively high in refined starch, sodium or other ingredients.
It is also important not to equate “oil-free” with “unlimited.” Portion size remains relevant, particularly when snacks are eaten frequently alongside meals that already contain considerable amounts of salt or fat.
The most useful takeaway is that oil-free cooking can be one part of a healthier eating pattern, but it cannot compensate for every other nutritional consideration.
The Sodium Question: Why Salt Deserves Attention 🧂
The most important nutritional question about this technique is whether the snack acquires additional sodium during cooking.
Salt is primarily sodium chloride, and sodium is an essential nutrient in small amounts. The body needs sodium to help maintain fluid balance, support nerve signalling and enable normal muscle function.
However, regularly consuming too much sodium can contribute to elevated blood pressure, increasing the risk of cardiovascular disease over time. People who have been advised to restrict sodium intake need to pay particular attention to salty snacks and seasonings.
When papad or fryums are cooked in hot salt, they come into contact with a large quantity of sodium-containing material. The amount that transfers to the finished snack will depend on the product and cooking conditions. It should not be assumed that every snack absorbs the same amount, or that a specific amount of salt is necessarily absorbed.
The key distinction is that the salt is used as a cooking medium, not necessarily as an ingredient. Nevertheless, the method does not automatically make the finished snack low in sodium.
If salt adheres to the snack or is transferred during cooking, sodium intake may increase. Many papads and packaged fryums also contain salt before they are cooked.
The sensible approach is to avoid adding extra salt after preparation, remove loose salt carefully, and consider the sodium information on packaged products where available. People following a medically prescribed low-sodium diet should ask their healthcare professional whether particular snacks and preparation methods fit their dietary needs.
It is also worth clarifying that ordinary cooking salt should not be treated as a reliable nutritional supplement. Although some salts contain trace minerals, the quantity of minerals obtained from this cooking method cannot be assumed to be meaningful or nutritionally beneficial.
What a Nutritionist Would Consider Before Recommending It
A nutrition-focused assessment looks beyond the cooking method to the food itself and the person’s overall dietary pattern.
Several questions are useful when evaluating the hot-salt technique.
First, what ingredients does the snack contain? A plain papad made from pulses may provide some protein, while a starch-based fryum may contribute primarily carbohydrates. The nutritional profile varies by recipe and manufacturer.
Second, how much fat is already present? If the snack is relatively low in fat before preparation, avoiding deep-frying may offer a useful reduction in added fat. If the product already contains oil, the overall benefit may be smaller.
Third, how much sodium does it provide? Salt content is particularly important for people who need to manage blood pressure or follow medical advice about sodium.
Fourth, how often is the snack eaten? An occasional small serving has a different place in a diet from a large serving consumed several times a day.
Finally, what does the rest of the meal look like? A small crisp snack alongside vegetables, dal and whole grains is different from a meal dominated by salty, highly processed snack foods.
The technique is best viewed as a cooking option that may reduce added fat, not as a nutritional treatment or a guarantee of health benefits.
A qualified dietitian can help people with specific health needs assess their overall intake and determine which snack choices are appropriate for them.
Papad, Fryums and Chips: Are They All the Same? 🍽️
Although these snacks may be prepared using a similar technique, they have different ingredients and nutritional characteristics.
Papad
Papad is commonly made using lentil, chickpea or other flour-based mixtures, with salt and spices varying by recipe. Some varieties contribute protein, but the amount depends on their ingredients and serving size. Salt content can be significant, so check the product label where available.
Fryums
Many commercial fryums are made primarily from starch-based ingredients. They are often sold dried and intended to expand when heated. Their nutritional value depends on their formulation, seasoning and preparation method. Some may contain added salt, colours or other ingredients.
Potato chips
Potato chips can be thin potato slices or products made using potato-based mixtures. Commercial varieties are often fried during manufacturing and may already contain substantial fat and sodium. Cooking them again without oil does not remove those existing ingredients.
The distinction matters because the term “without oil” describes the cooking method, not the complete nutritional composition of the product.
A useful habit is to compare ingredient lists, fat content, sodium levels and serving sizes before choosing packaged snacks. This provides a more accurate picture than relying on a single label such as “oil-free.”
Traditional Cooking Meets Modern Nutrition
The hot-salt technique is not entirely new. The Indian Express reported that similar methods have traditional associations in some communities, including Marwari and Tamil Brahmin households.
Traditional cooking methods often develop in response to local ingredients, available equipment and established food habits. Heating suitable dry snacks in a hot medium is one example of how cooks have found alternatives to oil-based preparation.
Modern nutrition can help explain why such methods work and where their limitations lie. A cooking technique can be culturally familiar, practical and useful without necessarily being suitable for every food or every individual.
The current interest in oil-free preparation also reflects a wider shift towards understanding the relationship between everyday cooking choices and long-term health.
Many households are exploring ways to reduce unnecessary added fat while retaining flavour and texture. Dry roasting, steaming, baking and air-frying can all be useful options, depending on the recipe.
However, no cooking method should be judged entirely by whether it uses oil. Ingredient quality, sodium levels, food safety, portion size and the wider dietary pattern remain important.
Traditional knowledge and modern nutrition can complement one another when the method is evaluated carefully rather than accepted as automatically healthy.
Health Benefits and Limitations of the Oil-Free Method
The hot-salt technique has potential advantages, but it is equally important to understand what it cannot do.
Potential Benefits
- Less added oil: Suitable snacks can be prepared without adding cooking oil.
- Potential calorie reduction: Avoiding absorbed frying oil may lower the calories in the finished snack.
- A familiar crunchy texture: Papad and suitable fryums can retain the crispness people enjoy.
- A different cooking option: It offers an alternative to deep-frying for certain products.
- Convenience: Once the method is understood, preparation can be relatively straightforward.
These benefits are conditional. The actual nutritional difference depends on the original snack, the cooking process and the quantity consumed.
Limitations to Remember
- Sodium remains a concern: The technique uses a large quantity of salt, and the finished snack may acquire some sodium.
- Packaged ingredients still matter: Pre-existing oil, starch, flavourings and salt are not automatically removed.
- Not every snack is suitable: The method may not work consistently with all potato chips or other products.
- It does not guarantee weight loss: Overall energy intake and physical activity matter more than a single cooking trick.
- It is not a substitute for a balanced diet: Whole grains, vegetables, fruits, pulses and other nutritious foods should remain dietary priorities.
The best approach is to use the method selectively and evaluate the finished snack rather than judging it solely by the absence of added oil.
How to Make Snacking Healthier at Home 🌿
People who enjoy crispy snacks do not necessarily need to eliminate them completely. Instead, they can make gradual changes to preparation methods, portion sizes and the foods served alongside them.
Choose Dry Roasting Where Appropriate
Dry-roasting papad or other suitable products can reduce the need for added cooking oil. Use a method appropriate for the specific food, and monitor it closely to prevent burning.
Try Baking or Air-Frying
For suitable snacks, baking or air-frying may reduce the amount of oil required compared with deep-frying. Results vary, and a product that is already oil-rich may still contain considerable fat.
Keep Portions Moderate
Serve snacks in a small bowl rather than eating directly from a large packet. This simple habit makes portions easier to recognise and helps prevent mindless eating.
Reduce Additional Salt
Avoid automatically sprinkling extra salt over snacks that are already seasoned. Herbs, spices, chilli, cumin and other flavourings can add variety without requiring extra salt, although individual ingredients and seasoning blends should still be checked.
Add More Nutritious Snack Options
Roasted chickpeas, unsalted nuts in suitable portions, fresh fruit, vegetable sticks and other minimally processed options can provide variety. These alternatives have different nutritional profiles, so choose according to your dietary needs.
Look at the Whole Meal
A healthier eating pattern includes a range of food groups rather than relying on one supposedly healthy snack. Crispy foods can be enjoyed occasionally while vegetables, fruit, pulses and whole grains provide the foundation of everyday meals.
Safety Tips When Cooking With Hot Salt ⚠️
Hot salt can cause serious burns. Anyone trying this method should treat it as a high-temperature cooking technique rather than a casual kitchen experiment.
- Use a stable, heavy-bottomed pan suitable for the stovetop.
- Keep children and pets away from the cooking area.
- Avoid splashing water into the hot salt or pan.
- Use appropriate utensils and handle the pan carefully.
- Do not touch the salt to check its temperature.
- Switch off the heat before carefully handling or moving the cookware.
- Allow the salt and pan to cool completely before disposal or storage.
- Do not assume that the salt used for cooking remains suitable for ordinary food seasoning or reuse.
Most importantly, follow the instructions provided for the snack being prepared. Do not try to cook foods in hot salt if their packaging or preparation requirements indicate that another method is necessary.
Conclusion: Is Chef Pankaj Bhadouria’s Oil-Free Snack Hack Worth Trying?
Chef Pankaj Bhadouria’s hot-salt method offers an interesting alternative to conventional deep-frying for certain snacks. By replacing cooking oil with a heated salt medium, it can help prepare suitable papad and fryums with less added fat.
However, oil-free does not automatically mean healthy. Sodium, existing ingredients, serving size and overall eating habits remain important considerations. The salt used during cooking also makes it necessary to think carefully about sodium intake, especially for people who have been advised to limit it.
For most people, the most practical strategy is to enjoy snacks in moderation, explore suitable lower-oil cooking methods and build meals around nutritious everyday foods. A single cooking trick cannot replace a balanced dietary pattern, but it can be one useful option within it.
The final message is simple: enjoy the crunch, understand what is on your plate, and make informed choices that suit your health needs. 🥗