The snack foods are gaining great much popularity due to their desirability and palatability. An innovation of developing more nutritious and tasteful snack foods is becoming a continuous subject in the field of food processing. Present study was therefore undertaken to develop a popular local snack food called papad using different dried vegetable powders (garlic, ginger mushroom, and tomato) to examine the impact of adding dried vegetables on their frying quality attributes, physicochemical and sensorial properties. For this reason, ginger, garlic, mushroom, and tomato powder were developed and were individually used for developing different treatments of vegetable-based rice papad (i.e., T0= control, T1= ginger papad, T2= garlic papad, T3= mushroom papad and T4= tomato powder). The results regarding frying quality attributes, physicochemical and sensorial properties of all papad treatments remained statistically different (p< 0.05) from one another. The results revealed that T2 showed to have significantly higher average values for linear expansion (24.66%), diameter increase (18.33%), puffiness (42.33%), ash (1.63%), and fiber (2.56 %), T4 found to have significantly higher average values for frying time (sec), moisture gain after frying (4.10%), frying temperature (180.53 ?C), and oil uptake (26.10%). T1 remained significantly higher for pH (7.27), T3 for moisture (4.69%) and T4 for fat (18.08%). The average sensory score was better perceived by T2 for color (8.33), flavor (8.66), appearance (9.00) and overall acceptability (8.66), crispness (8.66) and taste (8.66). It is concluded form the present study that all T2 attributed for suitable frying attributes, physicochemical properties and sensorial properties.