A new approach to achieve optimal health status by promoting the state of well-being and possibly eliminating the risk of disease resulted in the development of various functional foods. With change in time Food industry has been striving to cater to the diverse range of population. The present work has been made by utilising the underutilised, more nutritious ancient grains like Quinoa, Jowar and Flax seed in preparing biscuits of exceptional high nutritive value. Biscuits were prepared by adding quinoa and Jowar at different levels and keeping flax seed constant (20%) and were compared. These were assessed for their nutritional composition as well as daily values. Biscuits prepared with quinoa, flax seed and Jowar in 40:40:20 was superior in protein(12.14%) dietary fiber (10.64%) Potaasium (299.72mg), calcium (74.20mg), Magnesium (123.98mg), Phosphorous (248.88mg) Iron (6.84mg) and Vitamin c (11.86mg).