Spiced pumpkin seeds from Vij's Indian: Our Stories, Spices and Cherished Recipes (page 40) by Meeru Dhalwala and Vikram Vij

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced semolina and almond masala on orange rounds; Lamb shank and greens curry with "Ethiopian flag" basmati rice pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for coconut oil.

  • Rutabaga on August 28, 2018

    Delicious! My husband, seven-year-old, and I all loved these, and even the two-year-old didn't spit his bite out. They are quick and easy to make, and yes, they are a welcome addition to the campers' curry (but also very tasty on their own).

  • Frogcake on March 11, 2017

    Loved these spiced seeds! As Vij recommended, I served this as a condiment for campers' curry. Nice and crunchy and perfect balance of spices for us. I used coconut oil, which was very flavourful.

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