Present project was designed to develop protein and dietary fiber enriched nutrient dense extruded snacks. Fortified extruded snacks were developed and characterize for physiochemical and nutrient potential. Piece density (0.30±0.0011 to 0.44±0.0021g/cm3), true density (0.60±0.003 to 0.77±0.001g/cm3), bulk density (0.16±0.002 to 0.23±0.0002g/cm3) and porosity (0.25±0.0042 to 0.50±0.0012) decreased with increasing level of chickpea and soy flour supplementation. The analysis of color resulted in dull color products with increased supplementation levels.Extruded snacks supplemented with 40g/100g of soy has the best nutrient profile with protein (171.9%), ash (56%) and fiber (106%) than the non-supplemented corn snack. These snacks can fulfill significant amount of % daily requirement of iron (115-127%), zinc (77-82%), vitamin A (90-100%), and vitamin C (45-50%). Highest levels of essential as well as non-essential amino acids were observed in soy supplemented snacks followed by chickpea and then non-supplemented snack. Highest total, soluble and insoluble dietary fiber was observed in 40 g/100 g of soy flour supplemented snacks (18.44±0.34, 10.65±0.13 and 7.76±0.38 %). Texture analysis showed that hardness (51.2±7.02 to 133.2±10.64N), cohesiveness (0.19±0.086 to 0.45±0.025) and chewiness (0.60±0.129 to 1.02±0.162) increased while crispiness decreased (7.39±0.46 to 9.65±0.60) with increasing supplementation levels. Sensory panelists gave highest acceptance to the snack supplemented with 15:15 g/100 g of soy and chickpea. Selected snacks were analyzed for their effect on the growth and blood biochemistry of school going children. Maximum height gain (1.1 cm) was observed in the children fed on 30 g/100 g of the soy supplemented snacks. Similarly, maximum improvement for serum ferritin (13.56%), Hb (18.69%), RBC (16.85%), PCV (18.39%), MCV (13.55%), MCH (10.48%) and MCHC (12.59%) was also observed in the same group whereas, maximum improvement for serum zinc (13.33%) and weight gain (1.25 kg) was observed in the children fed on 30 g/100 g of the chickpea supplemented snacks. Test for the Serum electrolyte i.e. sodium, chloride and potassium remained under the established limits. Similarly, renal and liver function test also showed no toxic effects of snacks consumption. In the light of these results. Nutrition bars were made with supercritical fluid extruded rice-soy crisps and natural binders for suitable delivery of protein and micronutrients. 100g of nutrition bar can fulfill more than 60% of the daily value requirements of all vitamins and 27% of the protein requirement.