Emblica officinalis commonly known as INDIAN gooseberry or Amla, is perhaps the most important medicinal PLANT in the Indian traditional SYSTEM of medicine, the Ayurveda.Vitamin C, tannins and flavonoidspresent in amla have powerful antioxidant activities. Due to rich Vitamin C content, amla is successfully used in the treatment of diabetes mellitus.It is one of the oldest Indian fruits and considered as "wonder fruit for health". Amla pulp of fresh fruit contains 200-900 mg/100 g of vitamin C.Ascorbic acid retention was found to be decreased with increase in temperature. The fruit is highly perishable in nature and is available for short period from October to January. Theamla fruit possess excellent nutritive and therapeutic value. Processed forms of Amla fruit are murabbas, candy, dried chips, jelly, sauce, pickle, squash and syrup. Therefore, present study was undertaken to develop a value addedamla products.Amlabhujiawas prepared from gram flour, amla pulp or amla powder with spices.Amlawas incorporated at different forms (powder and pulp).Amlabhujia was prepared by using nine point hedonic scale. The Comparison of three samples B1 (Gram flour with amla pulp), B2 (Gram flour, amla powder, spices, oil with citric acid) and B3 (Gram flour,amla powder, without citric acid).The result of study revealed that according to sensory evaluation of amlabhujia, sample B1 (gram flour with aonla pulp) was found to be highly acceptable by the judges.