Cooking Tools

Ladles, jharas, chimtas, paltas and the small helpers that make frying, flipping and tempering easier on a busy Indian stove.

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Watch a tadka being made and you will see three or four tools used within a minute: a small tadka pan, a spoon for the jeera, a palta to scrape the kadhai and a chimta to lift a roti off the flame. Good Indian cooking tools are the ones you reach for without thinking.

Look for handles long enough to keep your hand clear of hot oil, and joints that are riveted or welded rather than loosely fixed. A jhara with fine holes is meant for boondi, while a wider-holed one drains pakoras faster. Wooden spatulas are kind to non-stick and seasoned iron surfaces.

Hang steel tools so they dry quickly and wash wooden ones by hand. Since sturdy Indian cooking tools can last for years, it is worth taking a moment over weight and grip before choosing.

अक्सर पूछे जाने वाले प्रश्न

What is a jhara used for?

A jhara is a flat, perforated ladle for lifting pakoras, puris and other fried foods out of oil while the oil drains back. Very fine-holed ones are used to drop boondi batter into the oil.

Which tools are safe for non-stick pans?

Wooden, silicone or nylon spatulas and ladles are gentler on non-stick coatings. Metal tools can scratch the surface over time.

Do I need a chimta if I use a tawa?

A chimta is handy for puffing phulkas directly over a gas flame and for turning rotis without burning your fingers. Many cooks also use it to grip a hot vessel.

How do I stop wooden ladles from cracking?

Do not soak them or put them in the dishwasher. Dry them upright and rub a little cooking oil into them every few weeks.