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.
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Masala 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
- 1 cup (240 ml) pumpkin seeds
- 3 tbsp (45 ml) ghee or melted butter
- 2 tsp garam masala
- 1/3 tsp chili powder
- 1/4 tsp turmeric
- 1/4 tsp 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
If You Liked This Recipe, You’ll Love These
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- Sicilian Caponata al Forno
Frequently Asked Questions
Why does this recipe use ghee instead of oil?
The recipe was inspired by chili-roasted peanuts from India, and ghee was chosen for its rich, nutty flavor that works well with the garam masala, turmeric, and chili powder coating. The notes do say you can substitute a plant-based butter if you want a vegan version.
Do the pumpkin seeds need to be completely dry before coating them?
Yes — the instructions say to pat the rinsed seeds thoroughly dry on a paper towel before tossing with the 3 tbsp (45 ml) of ghee and spices. Moisture on the seeds would prevent the spice coating from adhering and create steam in the oven rather than the dry heat needed for crispiness. 
How long do these roasted seeds keep?
The notes say to store them in an airtight container at room temperature for up to a week.
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.