Fenugreek seeds were processed by using different processing methods viz., soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, in-vitro protein digestibility, functional as well as sensorial properties. The crude fiber content of soaked, germinated and roasted fenugreek seed flours was 6.63, 9.04 and 6.75% in contrast to raw fenugreek seed flour (6.33%). Processing of fenugreek seeds improved in-vitro protein digestibility and availability of minerals as compared to raw fenugreek seed flour. In-vitro protein digestibility and availability of Ca, Fe and Mg were also increased appreciably due to reduction in antinutrient contents at 24 h germination. Processing of fenugreek seeds also enhanced functional properties and reduced its bitterness. Germinated fenugreek seed powder (GFSP) can be incorporated up to 10% level in the formulation of cookies without affecting their sensory quality to produce acceptable and high nutritional value product.