bloomhealthDinner, decided.
Masala pumpkin seeds
Masala pumpkin seeds, from above
VegVeganIndia

Masala pumpkin seeds

Pumpkin seeds roasted with chilli, chaat masala and a squeeze of lemon. Crunchy and very easy.

15 minTime
10 gProtein each
mediumSpice
Seeds, not scraps2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
201kcal
10 gprotein
2 gfibre
15minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

6 servings
Pumpkin seeds (pepitas)1½ cups, hulled
Cooking oil (vegetable oil)2 tsp
Red chilli powder (indian red chili powder)1 tsp
Chaat masala1 tsp
Turmeric (ground turmeric)¼ tsp
Lemon juice2 tsp
Salta pinch

Method

5 steps
  1. 1Heat the oil in a heavy pan on medium low and add the pumpkin seeds.
  2. 2Roast, stirring constantly, for 5 to 6 minutes until they swell and pop.
  3. 3Turn off the heat. Add turmeric, chilli and salt and toss.
  4. 4Sprinkle lemon juice and chaat masala and toss for a minute until dry.
  5. 5Cool completely before storing airtight.
Serve it like this

Serve in small bowls, or scatter over salads, poha and upma.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

More like this

Indian kitchens

Make it a meal

What goes with Masala pumpkin seeds: a bread or rice, a side, something to drink and something sweet.

On the side Mixed sprouts salad20 min
On the side Masala roast vegetables45 min
To drink Masala chai10 min
To drink Masala chaas10 min
To drink Cold coffee10 min
Something sweet Kesar badam chia pudding10 min
Sign up to send it to your cook