Pumpkin Seeds (Kaddu ke Beej): How to Roast and Eat Them
Pumpkin seeds are one of the easiest seeds to love: crunchy, mildly sweet and ready to eat by the handful.
What pumpkin seeds offer
Pumpkin seeds provide plant protein, healthy fats and minerals including magnesium, zinc and iron. The green, shell-free kernels sold as "pepitas" are the easiest to use.
How to roast them
Spread the seeds in one layer on a tray or a dry pan. Roast on low to medium heat, stirring often, for about 8–12 minutes in a pan (or 10–15 minutes in an oven at about 160°C) until they puff slightly and start to pop.
Let them cool completely before storing, otherwise steam makes them soft.
Flavour ideas
Chaat masala and lemon zest.
A pinch of red chilli and salt.
Honey and a little cinnamon (add after roasting, then cool on a plate).
Ways to eat them
On top of dahi, oats or salads.
Mixed with roasted chana as an evening snack.
Ground into chutneys or pesto.
As part of the follicular phase in seed cycling, together with flax.
Storage
Keep pumpkin seeds in an airtight jar in a cool, dry place, or in the fridge in hot weather. If they smell stale or bitter, replace them.
If you have a medical condition, are pregnant or breastfeeding, or take medication, ask a qualified healthcare professional before changing your diet.
From the Organic Blend pantry
- Pumpkin Seeds · from Rs. 850
- Seed Cycling · from Rs. 1,715