Therapeutic flour is developed by the mixing of rice bran, chickpea peel and whole wheat flour in different ratio(s) and better results obtained in the ratio(s) of rice bran, chickpea peel and whole wheat flour in 10:10:80 in the development of therapeutic flour and prepare recipes by using therapeutic flour and test characteristics supported by the hedonic scale. One major product was developed using different composite flour i.e. therapeutic flour chilla, (rice bran+chickpea peel+ wheat flour). The developed product was evaluated on various parameters: sensory evaluation & nutritional analysis. Sensory evaluation of prepared product was carried out using 9 points hedonic scale.