As the concept of low glycaemic index foods are gaining interest for the effective management of diabetes mellitus, efforts has been accelerated in this direction to bring into light various foods of low glycaemic index. Dicoccum wheat (T.dicoccum (Scharank.) Suhulb) is one of the cereals that have been proved beneficial for the better management of diabetes. A chapati flour has been designed with the addition of functional food ingredients like processed pulse flour, methi seed powder and spices at the suitable level that do not affect the functional properties of the product. The content of protein , crude fiber, amylose and total dietary fiber has been increased remarkably from 12.48 to 16.32%, 0.20 to 1.31%, 19.46 to 26.19%, 10.10 to 22.05% respectively  and the total sugar content has decreased drastically from 2.25 to 1.42% in case of the developed chapati. The glycaemic index and glycaemic load of the developed chapati (41.49 and 7.38 respectively) was significantly lower as compared to the glycaemic index of dicoccum wheat flour chapati (63.83 and 11.05 respectively). Enriched dicoccum wheat chapati can be included in the diet for the management of diabetes more effectively and to avoid further secondary complications.