Shankarpouli was prepared by frying in four different refined oils that are Cocountoil, Palm oil, Groundnut oil and Sunflower oil. Fried shankarpouli was packed in 12 micron metallised polyester 50 micron HDPE LDPE at 95 vacuum. The products were exposed to 30 to 40 RH is below critical RH of 44 and 38 to 40˚C storage condition assists in increasing the rate of oxidation of the product. All the four products were withdrawn in duplicate periodically every 15 days and subjected to physico chemical and sensory analysis. The results indicated that Sunflower oil, Groundnut oil, Palm oil and Coconut oil could offer 45days, 60days, at least 90days and at least 90days shelf life respectively. For this dry product hydrolytic rancidity which is predominant in Saturated Fatty Acid (SFA) oils like Coconut oil and palm oil was not observed up to 90 days of storage period studied. The vacuum pack has a pronounced effect in increasing shelf life of the product fried in SFO and GNO which was about 15 20 days and 30 days respectively in ordinary pack.