Objective: To develop fibre fortified probiotic shrikhand with an addition of probiotic culture as well as dietary fiber containing ingredients. Methods: Shrikhand using the probiotic culture thermophilic lactic acid freezed dried DVS (Direct Vat Set) culture (ABY-3) and three fibers banana powder, oat powder and inulin powder were incorporated in Shrikhand on w/w basis of expected yield of Shrikhand. All the samples were evaluated for the composition, physico-chemical, rheological property i.e. consistency, sensory properties and microbial quality. The data generated during the investigations was statistically analyzed by using Completely Randomized Design. Results: Three fiber containing powder were incorporated in Shrikhandat three rates viz., banana powder @ (B1: 1.0, B2: 3.0, B3: 5.0)%, oat powder @ (O1:1.0, O2: 2.0, O3: 3.0) %, inulin powder@ (I1:1.0, I2: 2.0, I3: 3.0) % on w/w basis of expected yield of Shrikhand. These levels were selected based on preliminarytrials. The fiber content of banana powder, oat powder and inulin powder was 2.5, 12.8 and 92% respectively. Among the three levels studied for each fiber containing powder, B3, O2 and I1 were selected as the most acceptable rates of addition for fiber fortification in Shrikhand. In the next part of the study comparison of Shrikhand containing selected level of each fiber containing powder viz. B3, O2 I1 and C was done and O2 was selected as the best supplementation of fiber followed by I1 and B3 and C. Shrikhand was prepared using the method described above. The gross composition of the developed cardamom flavor probiotic fiber fortified Shrikhand was total solids 59.01%, milk fat 6.37%, protein 5.72%, carbohydrate 44.76%, sucrose 41.47%, ash 0.68% and fiber 0.24 %. The physico-chemical properties and consistency of the developed cardamom flavor probiotic fiber fortified Shrikhand was acidity 0.98 % LA, free fatty acids 0.58 μ.eq/g, soluble nitrogen 0.27 %, water activity 0.938, pH 4.36 and consistency 8.65 N. the total sensory score obtained by the product was 93.28. The probiotic count of the developed product was 8.46 log cfu/g and higher than minimum count (6.00 log cfu/g) to state that product is probiotic. The average yield of chakka was 310g/ lit of skim milk and the average yield of Shrikhand472g / lit of skim milk. Conclusion: An acceptable quality cardamom flavoured fiber fortified probiotic Shrikhand was developed by addition of oat powder 2% by weight expected yield of Shrikhand.. The product can be consumed with breakfast or meals and designated as a fiber enriched Shrikhand. The probiotic count of the developed product was 8.46-log cfu/g, which was much higher than minimum count (6.00 log cfu/g) to state that product is probiotic.