Chia (Salvia Hispanica L.) is a herbaceous plant belongs to Lamiaceae family. The seed colour are black, grey and spotted black seed with size ranging from 1 to 2 mm. Chia is planted in April or May and harvested in October. The objective of the study is to determine the nutritional analysis and antioxidant properties of Chia seed. Chia seed incorporated in Indian snacks to develop healthy calcium, fiber, protein and antioxidant rich products with the following objectives: : 1) To prepare and standardize antioxidant rich value added laddu by incorporating Chia seed powder. 2) To assess the sensory acceptability of the prepared products. 4) To determine the nutritional composition and antioxidant acitivity of best treatment on sensory acceptability . Chia seeds were grinded in the form of powder and incorporated in laddu at 0, 20, 30, 40, 50 percent respectively. Organoleptic evaluation was done using nine-point hedonic scale. Standard methods were used for determination of nutritional components of ingredients and products as well. The result of the study indicated that T3 (40%) for laddu was the most accepted variation. And had highest nutrient content like protein, fat, calcium, iron, fibre and antioxidants like DPPH and TPC than control. Research could be advanced to bring down the cost chia seeds within the reach of the common people through development of different breeds and varieties of chia seeds using genetic engineering.