Introduction: Nutritional enhancement of traditional foods is gaining a lot of importance nowadays. Also, utilization of unexplored food items is being considered. It has been seen that intake of food prepared from the leaves has expanded, but some leaves like cauliflower greens and Beetroot greens have a higher waste ratio and are generally discarded. Aim: The study was conducted to utilize these leaves to formulate a product that is rich in iron and will be a better counterpart to the conventional product. Rice flakes were also used to increase the nutritional content of the product. Methods: Rice vermicelli was prepared by using iron-rich powder. The iron-rich powder was obtained by mixing powder of beet greens and cauliflower greens in the ratio of 50:50. Four variations of the product were prepared viz., Sample A, sample B, sample C and sample D with a 10g, 15g, 20g and 25g incorporation of iron-rich powder. Physico-chemical characteristic of the developed products was also determined like cooking loss, water absorption, swelling index etc. Sensory evaluation of the developed products was carried out using a 9-point hedonic scale. Results: Sample B i.e. 15g incorporation was found to be the most acceptable sample. Proximate analysis showed the iron content of the developed product to be 4.25mg/100g. Conclusion: The development of novel and nutritious food products can be carried out using unexplored and unutilized sources of vegetables. This will ensure valorization of the developed food product and also food __ampersandsignamp; nutrition security.