Chai Tea Pumpkin Seeds
 
 
Here is that chai masala recipe again: http://rabbitfoodrocks.blogspot.com/2011/08/perfect-cup-of-chaa-masala-tea.html
Ingredients
  • 1 cup pumpkin seeds, rinsed in a strainer several times to remove pumpkin goop
  • 1 tablespoon butter, melted OR 2 teaspoons ghee, softened
  • ¼ to ½ teaspoon chai masala (recipe again, right here)
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ground Assam or English Breakfast or Earl Grey tea leaves (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. If you have time, you can lay out the seeds on a paper towel to air-dry or towel dry them.
  3. Place seeds in a medium-sized bowl.
  4. Stir in the butter or ghee, coating the seeds well. I use my hands for this, but then again, I’m Indian ;)
  5. Scatter seeds in a thin layer so the seeds are not overlapping on a cookie sheet (does not have to be lined).
  6. Sprinkle chai masala over seeds.
  7. Sprinkle sugar over seeds.
  8. Sprinkle salt over seeds.
  9. I know you feel the urge to stir, but no need to just yet.
  10. Roast in oven for 10 minutes.
  11. Now stir and try to scatter them again in a thin layer.
  12. Continue roasting for another 5-10 minutes, watching carefully to avoid burning.
  13. Sprinkle a dash more salt and sugar and add more to taste. Sprinkle ground tea if using and gently stir. Serve!
Nutrition Information
Serving size: 3-4 kids as a snack
Recipe by Shef's Kitchen at http://shefskitchen.com/2015/10/06/chai-tea-pumpkin-seeds/