From our kitchen
Crunchy Masala Pumpkin Seeds
A 10-minute pan-roasted snack — nutty pumpkin seeds tossed in ghee and chaat masala. Dangerously easy to finish, far better for you than chips.
⏱ 10 min🍽 1 jar
Method
- 1
Heat the ghee in a wide pan on low flame.
- 2
Add the pumpkin seeds and roast, stirring often, for 4-5 minutes until they puff slightly and turn golden.
- 3
Switch off the flame, sprinkle in all the spices and salt, and toss well so every seed is coated.
- 4
Cool completely — they crisp up as they cool.
- 5
Store in an airtight jar for up to 2 weeks.
Purie tip: The seeds make a soft popping sound when they're perfectly done. Sprinkle over salads, soups or curd rice — or eat straight from the jar.
Made with
Purie Pumpkin Seeds