Inspired by chili roasted peanuts I like to buy in India, I decided to mix my pumpkin seeds up with ghee and a few different spices – garam masala, turmeric and chili powder and then bake them.
PrintMasala Roasted Pumpkin Seeds
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These masala roasted pumpkin seeds are a flavorful snack, perfect for adding a spicy crunch to salads, soups, tacos, and yogurt.
Ingredients
Units
Scale
- 1 cup pumpkin seeds
- 3 tablespoons ghee or melted butter
- 2 teaspoons garam masala
- 1/3 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- Squeeze of lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Remove seeds from the pumpkin and clean them by removing as much pulp as possible. Rinse the seeds in a colander under running water to remove any remaining pulp.
- Spread the cleaned seeds on a paper towel and pat them dry thoroughly.
- In a mixing bowl, combine the pumpkin seeds with ghee, garam masala, chili powder, turmeric, and salt. Mix well to ensure the seeds are evenly coated with the spices.
- Spread the seasoned seeds in a single layer on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15 minutes, stirring halfway through, until the seeds are golden brown and crispy.
- Remove from the oven and let them cool. Optionally, squeeze a bit of lemon juice over the seeds for an extra zing before serving.
Notes
Store the roasted seeds in an airtight container at room temperature for up to a week. For a vegan version, use a plant-based butter instead of ghee. Adjust the chili powder to taste if you prefer a milder or spicier snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 0
- Sodium: 150
- Fat: 16
- Carbohydrates: 5
- Fiber: 2
- Protein: 6
- Cholesterol: 10
Added two teaspoons of turbinado sugar for a salty/sweet variation. Roasting them right now. The house smells amazing!
It really turned to be very good and gmy kiddo lives it.
Hi Chitra – we made this today and it was delicious. I halved the chili powder as I was making it for my 7 year old. I also reduced the butter to 2 tablespoons. It was still a bit heavy so next time we’ll reduce it to 1 tablespoon. But the flavours were great! Thanks so much for sharing your recipe.