Salted Pumpkin Seeds

Ingredients(for 1/2 cup roasted pumpkin seeds per serving)

• 1 cup Raw pumpkin seeds (kaddu ke beej) (Freshly scooped and cleaned)
• 1/2 tsp Rock salt (sendha namak) (Preferred for purity)
• 1/4 tsp Black pepper powder (kali mirch) (Freshly ground)
• 1/4 tsp Red chilli powder (lal mirch) (Optional for added heat) - optional
• 1/4 tsp Turmeric powder (haldi) (For colour and health)
• 1 tsp Mustard oil (sarson ka tel) (For authentic flavour)
• 1/4 tsp Cumin powder (jeera) (Adds earthy notes) - optional
• 1 tsp Lemon juice (nimbu ras) (For tanginess) - optional
• 6-8 leaves Curry leaves (kadi patta) (Optional, for aroma) - optional
• 2 cups Water (For soaking seeds)

Instructions

1. 1

   Rinse raw pumpkin seeds thoroughly under running water to remove any pulp. Soak in 2 cups of water with a pinch of salt for 10 minutes to soften.

   10 minutes

   Soaking helps reduce bitterness and enhances crunch.

2. 2

   Drain and pat seeds dry using a muslin cloth (malmal kapda). Spread them on a clean plate for air drying.

   5 minutes

   Ensure seeds are dry before roasting to prevent sogginess.

3. 3

   Heat a tawa (griddle) and pour mustard oil. Add curry leaves, if using, and roast for 1 minute until fragrant.

   1 minute

   Curry leaves add authentic South Indian aroma.

4. 4

   Add the dried pumpkin seeds to the tawa. Stir continuously on medium flame for 7-8 minutes until seeds puff up and turn golden.

   8 minutes

   Keep stirring to avoid burning and ensure even roasting.