Chai Tea Pumpkin Seeds
Here is that chai masala recipe again:
  • 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)
  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