Germination enhances the quality of nutrients and bioactive compounds of cereals thereby increasing the content in proteins, amino acids, sugars, and vitamins as well as the anti-nutritional factors are reduced with the increment of mineral availability. Hence, the consumption of sprouted cereals is becoming popular in the world. Fortification of food products to enhance the nutritive value has become the major focus in the field of new product development, owing to the consumer need for products having high nutritive and sensorial properties. The aim of the study was to develop germinated wheat flour products with the fortification of pumpkin seed and beet green powder and to evaluate their organoleptic properties.