The tamarind pulp industry produces tamarind seeds, which are a by-product and are a rich source of protein, crude fiber, carbohydrate, and mineral components, including potassium and magnesium. It is crucial to understand that despite the seeds' many nutritional advantages, they are nevertheless used as ingredients in meals. The study's objectives are to develop tamarind seed powder using various processing methods and to investigate the powder’s physical, chemical, functional, pasting, and anti-nutritional characteristics. The chosen tamarind seeds were subjected to different processing methods like drying, autoclaving, boiling, and roasting, and these processed seeds were powdered. The whole tamarind seed was powdered and treated as control. Using a conventional approach, the seeds that had been processed were ground into powder, and the physical (color), chemical, functional, pasting, and anti-nutritional properties of the powders were analysed. The physical characteristics of roasted tamarind powder revealed a noteworthy difference (p<0.05) between the L*, a*, and b* values. The findings showed that each processing method differed significantly (p<0.05), and roasted powder had high titratable acidity, carbohydrate, protein, and fiber levels and low pH and moisture content levels. As a result of the functional characteristics of tamarind seed powders, roasted powder had superior functional values than powder made using other processing techniques. Among the processing, roasting had the lowest pasting temperature and the highest peak viscosity of all the processing methods. Tannin, trypsin inhibitor, and hydrogen cyanide levels in roasted powder were significantly inferior than those in other processing methods. It was determined from this experimentation that; some anti-nutrients were comparatively lowered by the roasting method more efficiently than other methods. However, among the others, the powder made from roasted seeds had the most nutritional and functional benefits. According to the overall findings, roasted seed powders may be helpful in the creation of the extrusion of foods like pasta and noodles, as well as the bread industry.