Masala Roasted Pumpkin Seeds Recipe

Cooking Directions

• STEP 1.Preheat the oven to 325°F (165°C).
• STEP 2.Remove the seeds from the pumpkin and rinse them thoroughly to remove any pulp.
• STEP 3.Spread the seeds on a baking sheet and let them dry overnight or pat them dry with a paper towel.
• STEP 4.In a bowl, combine the pumpkin seeds with olive oil, salt, chili powder, cumin, and paprika. Toss well to coat the seeds evenly.
• STEP 5.Spread the seasoned seeds in a single layer on the baking sheet.
• STEP 6.Roast the seeds in the preheated oven for about 15-20 minutes, or until they turn golden brown and crispy.
• STEP 7.Remove from the oven and let them cool completely before serving or storing.
• STEP 8.Store the masala roasted pumpkin seeds in an airtight container at room temperature for up to 2 weeks.

Cooking Tips

• Make sure to remove any excess pulp from the pumpkin seeds before roasting.
• You can customize the spice blend according to your preference by adding or reducing the amount of chili powder, cumin, or paprika.
• Feel free to experiment with different spices like garlic powder, onion powder, or curry powder for added flavor.
• To enhance the crunchiness, you can roast the seeds at a slightly higher temperature for a shorter duration, but keep an eye on them to prevent burning.
• Serve the masala roasted pumpkin seeds as a snack or use them as a topping for salads, soups, or roasted vegetables.

Storage and Serving

• Once cooled, transfer the masala roasted pumpkin seeds to an airtight container.
• Store them at room temperature in a cool and dry place.
• They will stay fresh for up to 2 weeks.
• Serve the roasted pumpkin seeds as a healthy snack or use them as a topping for various dishes.
• You can also pack them in small ziplock bags or containers for on-the-go snacking.