Masala Roasted Pumpkin Seeds Recipe

Recipe By Slurrp

Masala roasted pumpkin seeds are a delicious and healthy snack made by roasting pumpkin seeds with a flavorful blend of spices. These crunchy seeds are packed with nutrients and make for a perfect guilt-free snack. The spices add a savory and slightly spicy kick to the seeds, making them irresistible. Enjoy them as a standalone snack or sprinkle them over salads, soups, or roasted vegetables for an extra crunch and flavor.

4.2
21 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Masala Roasted Pumpkin Seeds
plan
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ingredients serve

Ingredients for Masala Roasted Pumpkin Seeds Recipe

  • 1/2 cup Pumpkin Seeds
  • 1/4 tablespoon Olive Oil
  • 0.13 teaspoon Salt
  • 0.13 teaspoon Chili Powder
  • 0.13 teaspoon Cumin
  • 0.06 teaspoon Paprika

Directions: 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.
Nutrition
value
13
calories per serving
< 1 g Fat< 1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    < 1mg
  • Vitamin A
    57mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    9mg
  • Manganese
    < 1mg
  • Phosphorus
    16mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp