Healthy, matured unripe banana of three varieties (Grand Naine, Yangambi KM-5 and Monthan) were washed in tap water and subjected to different pre-treatments. The paste prepared after steaming was rolled into balls of uniform size and pressed with the help of papad press. The sun dried papads were packed in 200 guage polyethylene bags and stored in a cool and dry place. Papads of T3 (3.21%) made from Yangambi KM-5 showed the lowest moisture and Papads made from Grand Naine recorded the least drying time in T2 (4.15 hours) and T7 (4.15 hours). The maximum reducing and non-reducing sugars were found in papad of T7 (7.79% and 10.43% respectively) made from Grand Naine. With respect to sensory quality, the maximum score for texture, taste, flavour and overall acceptability was recorded in papads of T4 (Sulphur fumigation of banana without peel @ 2 g/kg for 30 min + steaming + grinding with papad masala @ 10 g/kg pulp + 25% Urd powder + pressing + drying) made from Grand Naine, whereas maximum score for colour and appearance was observed in papad of T7 made from Monthan.