A few deep fat fried products of Indian taste were either prepared in the laboratory in heat‐abused groundnut oil or collected from commercial establishments along with corresponding frying oils. Quality of lipid extracted from different products or that of frying oils was assessed through different determinations. The study indicates that the quality of the lipid or the fat of a deep fat fried product is governed by the quality of its frying oil; however, both are not same. The study brings out the significance of moisture content of a product in determining the quality of lipid picked up by it from frying oil. When the moisture content of a product is high (45% or more), the quality of its lipid is inferior to that of its frying oil. When the moisture content is low (10% or less), the reverse is the situation. Difference between total lipid and crude fat of a product calculated on moisture free basis is found to be more pronounced in case of products having high moisture contents compared to those having low moisture contents. Products with low moisture content have relatively higher percentage and those with high moisture content, have lower percentage of „bound”︁ lipid.