Selection of Seeds: The first step is selecting high-quality oil seeds such as mustard, sesame, or groundnut. The seeds should be clean, mature, and free from moisture to ensure the best quality oil.

Cleaning: The selected seeds are thoroughly cleaned to remove any dirt, debris, or impurities that might affect the quality of the oil.

Drying: The cleaned seeds are then spread out and dried under the sun or in a controlled environment to reduce moisture content. This step is crucial to prevent the growth of mold during the oil extraction process.

Cold Pressed: The dried seeds are then fed into the Kachi Ghani, a type of traditional wooden or stone cold press. The press uses a heavy wooden or stone millstone to apply pressure on the seeds. This pressure extracts the oil without heating the seeds beyond a certain low temperature, ensuring that the nutritional content and natural flavors are preserved.

Filtering: The extracted oil contains some solid particles and needs to be filtered. Traditional methods use a cloth or natural fiber filters to purify the oil without removing the essential nutrients.

Storage: The filtered oil is then stored in containers, preferably in a cool and dark place to maintain its quality and extend its shelf life.

The Kachi Ghani method is labor-intensive and produces oil at a slower rate compared to modern mechanical methods. However, the oil produced is of superior quality, richer in flavor, and has a higher nutritional value, making it a healthier choice for culinary and therapeutic uses.