The greatest challenge to the food sector has been the development of new products incorporating unexploited vegetables with minimal impact on their pre-determined structures and adding nutritional quality. In order to add value and develop better alternatives, this work was aimed to study the stability of far far (fryums) developed with basmati rice brokens, fenugreek and coriander leave powder. The physico-chemical analysis of fryums showed that treatment T1 (100:0:0::broken basmati rice flour:green leaf powder:pearl millet flour) recorded the maximum oil absorption index (g/g) 1.230, whereas, T7 (70:12:18::broken basmati rice flour:green leaf powder:pearl millet flour) observed the maximum water absorption index (g/g) 4.10, crude protein (13.22%), crude fat (2.49%), total ash (1.27%) and crude fibre (4.74%), respectively. On the basis of sensory evaluation, the far far (fryums) developed from treatment T4 (85:6:9::broken basmati rice flour:green leaf powder:pearl millet flour) were adjudged as superior scoring 8.02 for overall acceptability score. Thus, broken basmati rice flour, green leaf powder and pearl millet flour can be blended in the proportion of 85:6:9 for development of nutritious fibre enriched fryums.