In present study a comparative study of wild variety and cultivated variety of Amla were carried out simultaneously, effect of different drying techniques on physicochemical properties of Amla powder were also studied. The fruits of wild variety were found smaller than the cultivated variety. In case of wild variety, the total phenolic contents were found to be 34.34 g/100 g of gallic acid equivalent (dwb), whereas Chakiya variety had 25.60 g/100 g of gallic acid equivalent (dwb). The fruits of Chakiya variety were used to prepare the powder by different techniques like freeze drying, sun drying, spray drying, hot air drying and vacuum drying. Powder yield varied with type of drying method as sun drying (11.12%), tunnel drying (9.88%) and vacuum drying (13.58%), spray drying (5.80%) and freeze drying (3.33%). Significant differences (p<0.05) in chemical composition of Amla powder were observed when prepared by different techniques.