Frying Diwali Snacks in a Trilonium Cast Iron Kadhai: A Trilonium Guide to Chakli, Murukku and More

Dear reader,

Diwali is round the corner, and in most Indian homes that means a few days given over entirely to frying — chakli, murukku, ribbon pakoda, boondi, and all the other faral and savouries that only come out once a year. If you're planning a big frying session this season, here's how to get the best out of it in a Trilonium cast iron kadhai.

Why a Trilonium Kadhai Suits a Frying Marathon

Our Trilonium Triple Seasoned Cast Iron CrockWok Kadhai has a 10cm depth and a 3-litre capacity, with a 5mm thick base built for even heat distribution. That thick base matters more than it sounds — when you're frying batch after batch back-to-back, a thin pan loses oil temperature every time you drop fresh dough in, which is exactly what makes snacks turn out soggy instead of crisp. A Trilonium kadhai's heavier base holds its heat steady through the whole session.

Getting the Oil Ready in Your Trilonium Kadhai

Heat the oil gradually on medium flame rather than blasting it on high — a Trilonium cast iron kadhai takes a little longer to heat through than a thin aluminium kadai, but once it's hot, it stays hot. Test readiness the traditional way: drop in a tiny bit of dough, it should rise and sizzle steadily, not turn dark in seconds. If it chars immediately, let the oil in your Trilonium kadhai cool a touch before you start your first batch.

Frying in Batches, the Trilonium Way

Fry in smaller batches rather than crowding the kadhai — this keeps the oil temperature from dropping too far between batches and gives every piece room to turn golden and crisp evenly. There's a small bonus here too: every Trilonium kadhai comes triple-seasoned with TilCrust™, our cold-pressed vegetable oil seasoning, and a frying session like this, done regularly, is exactly the kind of use that helps a Trilonium pan's seasoning build up and get smoother over time.

Looking After Your Trilonium Kadhai Once the Frying Is Done

After hours of continuous frying, wash your Trilonium kadhai by hand with a mild soap and dry it promptly — don't let it sit around wet. Use a wooden or silicone skimmer rather than a metal one to lift snacks out, so you're not scraping at the seasoned surface. If the surface looks a little dry afterwards, a light wipe of oil while the Trilonium kadhai is still warm will set it right for next time.

A Word on the Frying Oil

If you're planning to reuse the oil for a second round of frying later in the week, strain it and store it separately in its own container rather than leaving it sitting in the kadhai overnight — the salt and batter residue in leftover oil isn't doing your Trilonium kadhai's seasoning any favours. Once it's empty, dry and lightly oiled, the kadhai is ready to go back on the shelf until your next batch.

Choosing the Right Trilonium Kadhai Size for Your Diwali Batch

If it's just a small household making one or two varieties, the Trilonium 20cm CrockWok Mini Kadhai is plenty. For a proper Diwali spread across several snacks and a full household's worth of appetite, the Trilonium 26cm CrockWok Kadhai or the 30cm size gives you the room to fry larger batches without constantly refilling oil and restarting the pan.

Wishing you a crisp, golden Diwali with your Trilonium kadhai.

With warm regards,

Avinash Kalro