Traditional Indian food systems represent a powerful confluence of dietary diversity, regional biodiversity, culinary wisdom and cultural continuity. However, contemporary food environments are increasingly shaped by convenience-driven consumption, reduced household processing time and declining use of underutilized nutrient-rich grains. The present study was undertaken to develop and evaluate traditional Indian recipes formulated with a functional extruded flour prepared using blue pea flower powder, kodo millet, finger millet and milk protein. Blue Pea-Millet-Milk Protein Extrudates (BPMMPE) were prepared using ragi, kodri, whey protein concentrates and blue pea flower powder at 0%, 5% and 10% incorporation levels. The extrudates were converted into flour and substituted at a fixed 15% level in eighteen standardized traditional Indian recipes representing breakfast foods, snacks, soups, beverages and desserts. Nutritive values were calculated using the Indian Food Composition Tables, 2017. Sensory evaluation was conducted by semi-trained panel members from the Department of Foods and Nutrition using a 9-point hedonic scale. The results demonstrated that recipes containing 5% blue pea flower incorporated BPMMPE flour showed the most consistent overall acceptability, with high scores for idli, mathri, idada, dosa, phirni, sattu drink and dudhi pudla. The findings indicate that extruded functional premixes can serve as a practical bridge between traditional food heritage and modern convenience by improving nutritional relevance, visual appeal and ease of use without compromising sensory acceptance. The study supports the development of culturally rooted, nutritionally meaningful and contemporary-ready food innovations.