Sustainable diets are considered as sufficiently nutritious, economically affordable and environment friendly. Global trend shifts towards alternative protein enriched sustainable diets that are also environment friendly. In present research, an effort was made to study the pulse based composite flour that were envisaged as protein enriched product alternative to cereals. The objective of this study the feasibility of pulse flour incorporation at certain level of supplementation with minimal changes in functional and rheological behavior and sensory characteristics of pulse based composite flours @ 10, 20, 30, 40 and 50% replacement of wheat flour. 100% wheat flour was used as control. This supplementation had more pronounced effect on functional and rheological properties. Pulse flour supplementation resulted in an increase in water absorption capacity and decrease in oil absorption capacity of flour blends. An increase in bulk density (0.79±0.05 to 1.51±0.01gcm-3) and water absorption capacity from 0.50±0.02 to 0.96 ±0.03g/ml were observed. Whereas oil absorption capacity was decreased simultaneously (1.11±0.08 to 0.11±0.01 gg-1). The organoleptic characteristics of flat bread were carried out by taste panel for assessment of consumer acceptability. Essential amino acid lysine improved up to 0.64±0.02g100g-1 in composite flour. Sensorial scores for binary composition indicated that 10% mung bean and lentil flour, while 20% chickpea flour could be added to wheat flour without affecting the organoleptic characteristics. Thus, adding composite pule flour in the ratio of 20:10:10 of chickpea, mung bean and lentil actually gives as good palatability comparable to wheat flour chapatti with higher nutritional quality with respect to protein and acceptable consumer attitude.