Background: Papaya leaves are botanically classified as Carica papaya, they are actually beneficial for health. Papaya leaves have several vitamins and minerals in significant amounts, it is low in calories. The leaves have been researched for its medicinal uses. The leaves also contain active components such as papain, chymopapain, ascorbic acid, flavonoids, cyanogenic glucosides that increase the total antioxidant power in blood and reduce lipid peroxidation level. Papaya leaves also contain vitamins and minerals (calcium, potassium, iron). The study was aimed to achieve 2 objectives, the suitable drying method without affecting the nutritional quality of the product and nutrient content in the dried product. Methods: The study was conducted in three drying methods to compare the results and come out with the best and most suitable drying method. The studied drying methods are (a) Traditional drying method i.e., tray drying, (b) Microwave drying, © Microwave Vacuum drying. These drying techniques were conducted on Carica papaya leaves, were analyzed nutritionally and the shelf life studies have been conducted. Results: The experimental results showed that the best nutrition retention in Carica papaya leaves operated by Microwave Vacuum Drying at 500mmHg Vacuum pressure and 40% (360Watts) microwave power level and Nutrient contents are Calcium: 879.35±10 mg per 100g, Vitamin C: 60 ± 5 mg per 100g, Iron:24.337 ±3 mg per 100g, Potassium 45.716 mg ± 5 mg and β Carotene: 279.884±10 µg per 100g, by ANOVA it is concluded that Iron, Potassium and β carotene found significant Pvalue is P≤0.05, Vitamin C and Calcium found insignificant P≥0.05.