Experiments were conducted to assess the effect of blanching and drying air temperature on the quality attributes of dried amla flakes. The raw amla fruits were subjected to three different treatments i.e., untreated UT, steam blanching SB and hot water blanching prior to convective tray drying at temperature of 50°C, 60°C and 70°C and refractive window drying at temperature of 60°C, 70°C and 80°C. In addition to the evaluation of drying rate of different combinations of amla pulp in both methods of drying, the dried amla flakes (nearly 7% db) were analyzed for different quality attributes such as moisture content, water activity, ash content, bulk density, ascorbic acid, antioxidants, total phenolic content, color and overall acceptability. The data indicated that different quality parameters of dried amla flakes were significantly affected by blanching and drying type. In addition to increasing the moisture content, water activity and ash percentage of amla pulp, blanching treatment increased the drying rates for amla samples. The untreated samples generally had lower drying rates than those of the treated samples. The flakes blanched had a bright visual appearance as compared to UT amla flakes. Refractive window drying resulted in minimal loss of overall quality of amla flakes when compared with convective tray drying. Steam blanched amla flakes refractive window dried witnessed highest retention of ascorbic acid content, antioxidant activity and total phenolic content with lower levels of moisture content, water activity and ash content. Maximum yield recovery (14.13%) was found in steam blanched amla flakes refractive dried at 60C.