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Deep fat frying is a common method of food preparation leading to products of high palatability. Oxidative and thermal changes occurring in the oil during frying are dependent on the conditions of frying, the nature of food being fried as well as the composition of the oil. This study was undertaken to compare deterioration in refined groundnut oil during continuous frying and intermittent frying of poori, a traditional wheat based product. Continuous frying was carried out for eight hours with hourly replenishment with fresh oil to maintain the constant volume. Intermittent frying was done for two hours every day for four days without replenishment. Samples drawn at regular intervals were analyzed for Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), Diene-Triene Values . Fresh oil and the samples drawn at the end of frying study were also analyzed for Oxidized Fatty Acid, Smoke point, Iodine Value (IV), Saponification Value, Unsaponifiable Matter (USM), Viscosity and Fatty Acid Composition. Among the parameters studied, AV (172.4), Diene Value (1.57), Oxidized Fatty Acids (2.5), and Viscosity (103.5) were higher in the oil subjected to 8 hours of intermittent frying as compared to the corresponding values of 93.0, 0.70, 0.23 and 85.3 respectively in the oil after 8 hours of continuous frying. Furthermore, decrease in IV Results show that continuous frying with periodic replenishment causes less damage to the frying oil than intermittent frying without replenishment.