Edible film is a natural bio-based polymer material, which can be eaten together with the food. In this research it was developed from enset starch with the addition of glycerol and citric acid. Two factor centeral composite rotatable design of response surface methodology (RSM) was used to optimize citric acid level (7.4, 9.1, 13.04, 16.7 and 18.03% w/w) and glycerol level (6.8, 11.2, 20.1, 27.4 and 30.1% v/w) for the development of enset starch based edible films. The optimization was done on the basis of different responses viz. thickness, tensile strength, elongation at break, solubility, colour profile (L*, a*, b* value) and water vapor permeability (WVP). The light absorbance of the film was determined using spectrophotometer and thermal property of the edible film was also analysed using defferential scanning calorimeter. The starch was extracted from bulla powder and having an amylase and amylopectin content of 28.2% and 71.8% respectively. The linear and quadratic term of glycerol have a significant (p<0.05) effect on thickness. The film with 23.9% of glycerol and 13.04% of citric acid was observed more flexible, smooth and thick (0.29), whereas the film developed without any addition of citric acid and glycerol have the lowest result of thickness (0.09mm). Tensile strength was significantly (p<0.05) affected by both linear, quadratic term and interaction of the factors, but elongation was significantly affected only by the linear term of factors. The highest value (49.6MPa) of tensile strength was observed on the film having 1g of citric acid and 0.5ml of glycerol and the lowest value (5.7MPa) of tensile strength was observed on the film having 7.4% of citric acid and 15.97% of glycerol. Whereas the highest elongation (56.7%) was obtained on the film having 13.04% of citric acid and 23.9% of glycerol, whereas the film containing 13.04% of citric acid and 5.4% of glycerol have the lowest elongation value (2.3%). Solubility of film was significantly affected only by the linear term of CA and glycerol. Whereas the linear term of CA, glycerol and the quadratic term of glycerol significantly affects the water vapor permeability in which it is varied from 0.4*10-10 to 3.3*10-10g/m.s.pa. The color profile of the film was significantly affected by glycerol addition and the absorbance was decreased as the glycerol concenteration increases. Cross-linking with citric acid improves the thermal property of enset starch based edible film. The optimized conditions of responses WVP, thickness, TS, EAB, solubility, L*, a* and b* were 0.66*10-10g/m.s.pa, 0.16mm, 33.08Mpa, VIII 36.44%, 42.29%,56.86, -0.03 and 0.85 respectively with respect to optimized value of citric acid (16.7%) and glycerol (23.7%). Finally sliced carrots were analyzed by packing with enset starch film, and according to the the physical examination of treated and untreated product, the film can maintain the fresh quality and elongate the shelf-life of a sliced carrot for more than a month