The purpose of this study was to investigate the effects of skate (Raja kenojei) flour on the functional and sensory characteristics of Mandupi. Mandupi samples were prepared with wheat flour along with the addition of different amounts of skate flour, followed by functional measurements and sensory evaluations. According to the amylograph data, the composite skate flour-wheat flour samples had increased gelatinization temperatures with increasing skate flour content; whereas initial viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L and b values decreased, but the a-value increased with increasing skate flour content. Furthermore, the addition of skate flour increased hardness, springiness, chewiness, and adhesiveness in the samples. Overall, based on sensory evaluations, the Mandupi containing 5% skate flour was preferred over the other samples.