Gluten free chapatti developed from rice and mung bean composite flour was subjected to Physico-chemical and organolaptic evaluation. The chapatti was developed from the mung bean and rice flour at different ratios (20:80, 40:60, 60:40, 80:20, 100:00, and 00:100). The chapatti made from whole rice/mung bean flour was treated as control. Sensorial quality was measured by 9-point hedonic scale. The chapatti developed from mung bean: rice flour ratio of 80:20%, contained 19.07% moisture, 2.82% ash, 7.57% fat, 1.37% fiber and 16.76% protein. The chapatti prepared from the whole mung bean flour contained highest moisture, ash, crude fiber and crude protein; while fat content was highest in chapatti prepared from mung bean: rice flour ratio of 20:80%. The chapatti prepared from mung bean: rice flour ratio of 60:40% achieved highest score for color (8.37) and taste (7.97); while chapatti of mung bean: rice flour ratio of 80:20% was superior in flavor (8.10), texture (8.23) and overall acceptability (8.50). Chapatti prepared from whole mung bean flour contained highest moisture, ash, crude fiber and crude protein; while fat was highest in mung bean: rice ratio of 80:20%. For chapatti with higher physico-chemical properties and superior flavor, texture and overall acceptability, 80:20% mung bean: rice flour ratio is suggested.