Crunchy Seed & Spice Topper

Name: Crunchy Seed & Spice Topper
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 tbsp sunflower seeds (raw, hulled); 2 tbsp pumpkin seeds (raw, hulled); 2 tbsp white sesame seeds (raw); 1 tbsp flax seeds (whole); 1 tsp ghee; 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 1 pcs dried red chili (broken in half, seeds removed for less heat); 8 pcs curry leaves (fresh); 1 pinch salt; 1 pinch black pepper (freshly crushed)

RATING

0.0/5

TASTE SCORE

8/10

A nutty, aromatic mix of seeds and spices toasted to golden perfection. This versatile sprinkle adds instant crunch and a burst of earthy flavor to salads, soups, raitas, avocado toast, or even a simple bowl of dal-chawal.

PREP

COOK

SERVES

1 TBSP

49 cal

SERVINGS

METHOD · 5 STEPS

prep
Measure and set out all seeds and spices.
Keep the seeds and spices in separate bowls ready by the stove. The toasting moves fast, so have everything within arm's reach.
temper · ~3 min
Toast the seeds until golden and popping.
1.Heat a small skillet over medium-low heat. Add sunflower seeds, pumpkin seeds, white sesame seeds and flax seeds.
2.Dry-roast the seeds shaking the pan often until sesame seeds turn pale gold and you hear gentle popping sounds (2-3 minutes).
3.Transfer toasted seeds immediately to a heatproof bowl to stop the cooking.
TIPStay at the stove and keep the seeds moving — they can go from golden to burnt in 20 seconds.
temper · ~2 min
Make the spice tempering.
1.Return the skillet to medium heat and add ghee. Let it melt fully.
2.Add cumin seeds and fennel seeds. Sizzle until fragrant and starting to darken slightly (30 seconds).
3.Toss in the broken dried red chili and fresh curry leaves. Fry until curry leaves turn crisp and translucent (20-30 seconds).
4.Remove the pan from heat immediately.
TIPCurry leaves will splutter — keep a lid handy or stand back for the first 5 seconds.
mix · ~1 min
Combine seeds and spiced ghee.
1.Pour the hot spiced ghee mixture and all the crispy bits over the bowl of toasted seeds.
2.Add salt and freshly crushed black pepper.
3.Toss thoroughly with a spoon until every seed is coated and glistening.
rest · ~15 min
Cool completely before storing.
Spread the mix on a plate and let it cool to room temperature. It will turn crunchy as it cools. Store in an airtight jar once completely cool.
TIPStir once or twice while cooling so the seeds don't clump together.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Toast seeds over medium-low heat and shake the pan constantly to prevent burning.
2
Remove the seeds from the pan the moment they turn golden — residual heat will continue cooking them.
3
Use fresh curry leaves for maximum aroma; dried ones won't crisp up as nicely.
4
Let the topper cool completely on a plate before storing to ensure it stays crunchy.
5
Store in an airtight jar at room temperature for up to 2 weeks — keep away from moisture.

RECIPE VARIATIONS