Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties and to utilize Aonla for various value additions, its fruit powder is one of the best option for several preparations. As there are different drying methods for preparation of fruit pulp powder, it is needed to find out the most suitable method for drying which can efficiently retain nutritional and organoleptic properties of Aonla Fruit pulp powder. Thus, we conducted an experiment to study the effect of drying methods viz., Sun Drying, Oven Drying, Air Drying and Freeze Drying on Physico-Biochemical properties of Aonla fruit pulp powder. The findings shows that moisture percent and bulk density was maximum in Sun drying method followed by Air drying while minimum was with Oven drying followed by Freeze Drying. Ash (5.71%), Fiber (8.41%), Protein percent (10.73%), Total Sugar (21.71%), Reducing Sugar (16.81%) & Non-Reducing Sugar (4.89%), Titratable Acidity (4.21%), Ascorbic acid (546.14 mg/100g), Total Phenols (371.63 mg/100g GAE) and DPPH Radical Scavenging Activity (88.23%) was found maximum with Freeze Drying followed by Air drying. Taste, Flavour, Aroma and Overall Acceptability was reported best with freeze drying method followed by air drying.