I store and reuse the oil i cook Onion Bhaji's in for both curries and more onion Bhaji's, i dont do the same for oil that i cook poppadoms in because of the flour etc, does anyone here reuse / keep the oil pops were cooked in, or filter it?

I don't do my own poppadoms as they are so cheap to buy at Lidl and Aldi.

I know this isn't strrictly on topic, but, I have a 3-litre deep fryer that I use for chips and other European-style food. I fry pakora etc. in a large wok and always strain and drain the oil off after use, storing it it's own container.

Coincidentally, I was just pondering to myself yesterday how long it was wise to keep the pakora oil until it should be chucked and replaced.

I buy my poppadoms at Bookers, 10 x 200 gm packs for

Quote from: mickyp on March 06, 2019, 10:32 AM...it seems such a waste to bin it.

Too true!

Just reuse the poppadom oil for anything, as its less contaminated than Bhaji oil.

Filter the Bhaji oil and reuse two or three times for Bhajis then recycle.