Crunchy Seed & Spice Topper
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.
For 8 servings
- 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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast seeds over medium-low heat and shake the pan constantly to prevent burning.
- 2Remove the seeds from the pan the moment they turn golden — residual heat will continue cooking them.
- 3Use fresh curry leaves for maximum aroma; dried ones won't crisp up as nicely.
- 4Let the topper cool completely on a plate before storing to ensure it stays crunchy.
- 5Store in an airtight jar at room temperature for up to 2 weeks — keep away from moisture.
Adapt it for your goals.
Nut-free
Replace flax seeds with an extra tablespoon of sunflower or pumpkin seeds — perfect for those avoiding nuts while keeping the crunch.
super seedySuper-seedy
Add 1 tablespoon of chia seeds or hemp hearts after toasting for an extra omega-3 boost and a slightly different texture.
smoky spicedSmoky-spiced
Swap the dried red chili for a pinch of smoked paprika and add 1/4 teaspoon of garlic powder to the ghee for a smoky, savory twist.
low sodiumLow-sodium
Omit the salt and use a pinch of amchur (dried mango powder) instead — adds tang without sodium.
Why this is on our healthy list.
Rich in Healthy Fats
Sunflower, pumpkin, and flax seeds provide polyunsaturated and monounsaturated fats that support heart health.
Good Source of Plant-Based Fiber
Flax and sesame seeds contribute dietary fiber, which aids digestion and helps maintain steady energy levels.
Packed with Antioxidants
Curry leaves and cumin seeds contain antioxidant compounds that help combat oxidative stress.
Mineral-Rich
Pumpkin seeds are naturally high in magnesium and zinc, important for immune function and bone health.
Frequently asked questions
Yes, coconut oil or a neutral oil like avocado work well, but the flavor will be less aromatic than with ghee.
