Roasted Pumpkin Seeds
Crunchy, golden roasted pumpkin seeds tossed with simple Indian spices and a whisper of ghee. A nourishing, nutty snack that comes together on the stovetop in under 15 minutes. Perfect for munching on its own, sprinkling over salads, or serving alongside evening chai.
For 4 servings
- prep · ~5 min
Clean and dry the pumpkin seeds.
If using fresh seeds from a pumpkin, rinse them thoroughly in a colander to remove all pulp. Spread them on a clean kitchen towel and pat completely dry. Any moisture will make them steam instead of roast.
- fry · ~8 min
Heat ghee and roast the seeds.
Place a heavy-bottomed pan or kadhai over low-medium heat. Add the ghee and let it melt. Add the dried pumpkin seeds and stir continuously. Roast for 6 to 8 minutes until the seeds turn light golden, puff up slightly, and start crackling.
TIPKeep the heat low-medium. High heat will burn the seeds before they turn crunchy inside. - fry · ~2 min
Add the ground spices.
Turn the heat to low. Sprinkle in the turmeric powder and red chili powder. Stir continuously for another 1 to 2 minutes to toast the spices without burning them. The aroma will turn nutty and fragrant.
- mix · ~1 min
Season with salt and chaat masala off the heat.
Take the pan off the heat. Sprinkle the salt and chaat masala over the hot seeds. Toss well to coat evenly. The residual heat helps the seasoning stick.
TIPAlways add chaat masala after turning off the flame to preserve its tangy, fresh flavor. - rest · ~10 min
Cool completely before storing.
Spread the roasted seeds on a plate and let them cool to room temperature. They will crisp up further as they cool. Store in an airtight container.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat seeds bone-dry before roasting to ensure they turn crunchy, not chewy.
- 2Use a heavy-bottomed pan or kadhai to distribute heat evenly and prevent scorching.
- 3Listen for the crackling sound — it signals the seeds are puffing and getting crunchy inside.
- 4Add chaat masala only after turning off the heat to preserve its bright, tangy notes.
- 5Spread seeds in a single layer while cooling to maximize crispness; avoid stacking.
- 6Store cooled seeds in an airtight container at room temperature for up to two weeks.
Adapt it for your goals.
Low-oil
Replace ghee with a quick spray of cooking oil or dry-roast the seeds in a non-stick pan for a fat-reduced version that stays crunchy.
sweet spicedSweet-spiced
Swap the red chili and chaat masala for a pinch of cinnamon, cardamom powder, and a teaspoon of jaggery or honey for a dessert-like snack.
cheesyCheesy
Toss the roasted seeds with a tablespoon of nutritional yeast or grated parmesan for a savory, umami-packed twist.
Why this is on our healthy list.
Rich in Magnesium
Pumpkin seeds are a natural source of magnesium, which supports muscle function, nerve health, and steady energy levels.
Good Source of Plant Protein
A handful of these roasted seeds provides a modest protein boost, making them a satisfying, plant-based snack.
Contains Zinc
Pumpkin seeds offer zinc, a mineral important for immune support and skin health, especially when eaten in their whole form.
Frequently asked questions
Yes, store-bought raw, hulled or unhulled seeds work well — just skip the cleaning step and proceed directly to roasting.
