Chickweed (Stellaria media) member of the family Caryophyllaceae. This plant is extensively cultivated globally and is inherent to Africa, Asia, China, Europe, and North America. Nutritional studies have revealed the presence of protein, especially 16 amino acids, and minerals such as calcium, iron, phosphorus, and zinc. The current study aimed to determine the nutritional composition (moisture, ash, fat, protein, carbohydrate, and crude fiber), mineral composition (iron, calcium, and zinc) of dry Chickweed leaves powder and develop nutrient-dense khakhra by incorporating leaves powder (2%, 4%, and 6%) respectively. Thereafter, assess the developed food product nutritional composition and sensory acceptability. For experiments, the nutritional composition was done according to the Association of Analytical Communities (AOAC) standard procedures. The mineral composition was determined by atomic absorption spectrophotometry. Triangle difference test was used for panel member selection that had better sensory attributes. Sensory acceptability was done with the help of a 9-point hedonic rating scale. All the results were expressed as mean ± standard deviation (SD) of triplicates. Leaves of Chickweed were recorded to have a protein (g) (29.5±0.34), crude fiber (g) (9.7±0.31), fat (g) (4.4±0.02), ash (g) (3.8±0.03), and carbohydrate (g) (39.0±0.02). The mineral composition of Chickweed leaves showed a higher amount of calcium (mg) (1780.4±0.07), iron (mg) (12.2±0.02), and zinc (mg) (1.3±0.04). Furthermore, the sensory acceptability test revealed that khakhra containing 6% of Chickweed powder received better scores as compared with control and other formulations for most of the sensorial attributes judged. Chickweed leaves powder can be used as a cheap natural source of nutrients for supplementing food products.