The use of fats and oils in cooking is an integral part of traditional Indian cooking. Broadly, two types of fats and oils are used, either of plant origin (mostly unsaturated) or of animal origin(mostly saturated). Most of the popular street foods involve deep-fat frying performed at high temperatures under atmospheric pressure. This operation can lead to deterioration of physical, chemical, nutritional and sensory properties of oil, which affects its frying performance.This examination aimed to research cooking and oil use practices and oil quality among 15-20 small and medium scale street-vendors in West Delhi, India. Data on vendor practices was gathered using a survey and oil quality was investigated utilizing diverse physio-chemical parameters. 12 of 15 sellers were reusing the leftover oil/fat. Just 10% of sellers overviewed knew about the expression "trans unsaturated fat" and its conceivable health impacts. The unsaturated fat profile investigation indicated elevated amounts of saturated fats. Mediation procedures should target both oil production and import policies and spread mindfulness among food unit owners for a beneficial effect on population wellbeing

Keywords: fats; oils; street vendors; Delhi