Roasted Pumpkin Seeds Spiced
Crunchy, golden-roasted pumpkin seeds tossed with a warm blend of Indian spices. A quick, healthy snack that delivers a satisfying crackle with every bite—perfect for tea time or a light munch on the go.
For 4 servings
- prep
Clean and dry the pumpkin seeds.
If using seeds fresh from a pumpkin, rinse them thoroughly to remove all pulp. Spread on a clean kitchen towel and pat completely dry. They must be dry to roast properly—wet seeds will steam instead of crisping.
TIPFor store-bought raw seeds, pick through and remove any bits of husk or debris. - roast · ~7 min
Dry-roast the seeds until golden.
Place a heavy-bottomed pan over medium-low heat. Add the dried pumpkin seeds and stir continuously for 5–7 minutes. Listen for gentle crackling sounds and watch for a light golden color. The seeds will puff slightly when done.
TIPKeep the heat moderate—high heat burns the seeds from outside before they crisp inside. - roast · ~3 min
Add ghee and spice powders, then finish roasting.
Add ghee to the pan and stir well to coat all the seeds. Sprinkle in red chili powder, turmeric powder, cumin powder, and salt. Toss continuously for another 2–3 minutes until the spices are fragrant and the seeds are crisp. Turn off the heat.
TIPRoasting the spice powders briefly removes their raw taste and deepens the flavor. - mix
Toss with tangy finishing spices.
Sprinkle chaat masala, dry mango powder, and black salt over the warm seeds. Toss well to combine while the seeds are still hot—this helps the tangy masalas cling to every seed.
TIPAdding chaat masala and amchur off the heat keeps their tangy punch vibrant. - rest · ~10 min
Cool completely before storing.
Spread the spiced seeds on a plate and let them cool to room temperature. They will continue crisping as they cool.
TIPStore in an airtight container at room temperature for up to two weeks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the seeds thoroughly before roasting; any moisture will steam them and prevent crispness.
- 2Roast over medium-low heat and stir constantly to avoid burning the seeds from the outside.
- 3Listen for gentle crackling sounds as a cue that the seeds are roasting and puffing up.
- 4Add chaat masala and dry mango powder off the heat to preserve their bright, tangy flavor.
- 5Let the seeds cool completely on a plate before storing to ensure they stay crunchy.
- 6Store in an airtight container at room temperature for up to two weeks for best texture.
Adapt it for your goals.
Low-oil
Skip the ghee and use 1 tsp of water to help the spices stick; dry-roast until fragrant for a lighter, oil-free snack.
high proteinHigh-protein
Mix in roasted chickpeas or toasted peanuts with the seeds after roasting for an extra protein boost.
jainJain
Replace ghee with a neutral oil and use sendha namak (rock salt) to keep the recipe compliant with Jain dietary practices.
veganVegan
Swap ghee with coconut oil or avocado oil for a fully plant-based version that still roasts beautifully.
extra spicyExtra-spicy
Double the red chili powder and add a pinch of cayenne pepper for those who love intense heat.
Why this is on our healthy list.
Rich in Magnesium
Pumpkin seeds are a natural source of magnesium, which supports muscle function and relaxation.
Good Source of Zinc
These seeds provide zinc, an essential mineral for immune health and skin repair.
High in Healthy Fats
The ghee and pumpkin seeds offer beneficial fats that help absorb fat-soluble vitamins and promote satiety.
Contains Antioxidant Spices
Turmeric and cumin are packed with antioxidants that may help reduce inflammation.
Frequently asked questions
Yes, raw store-bought seeds work perfectly — just pick through them to remove any debris before roasting.
