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Roasted seeds. How to roast sunflower seeds in a pan

Sunflower seeds are a traditional and favorite delicacy among the Slavs. In Ukraine, they are even jokingly called the "black gold of the country", because this product is very popular, and sunflower oil is exported to many countries. Not only the oil of this plant is popular, but also grains, however, few people know how to fry the seeds, so people prefer to buy an already fried product, and in fact they are often inferior in quality to those that we ourselves cook to our taste. After all, some people like well-done, brownish grains, some - slightly fried, almost white, someone loves salted ones, someone - the "butter" variety, and someone - large low-fat seeds.

So, let's look at several ways to properly fry the seeds. To begin with, no matter how we are going to prepare the future delicacy for consumption, we must rinse it. What for? Firstly, if sunflower seeds are poured with water, debris floats up, which must be carefully removed. Then you need to rinse the seeds with plenty of water. Rinse them in a colander or in a sieve, mixing thoroughly. Thus, the coloring enzyme is washed off the seeds, and when you subsequently click this yummy, your fingers will not turn black. Rinse the grains thoroughly, you need to leave them in a colander to dry. This initial stage - washing and drying the seeds - is mandatory, no matter how the seeds are roasted in the future.

So, for this we need: a heavy wooden spatula, a wooden bowl and a thick cotton napkin, the size of which can cover the bowl. The dishes are well heated over high heat, washed and dried sunflower seeds are poured into it, and immediately they begin to actively and continuously mix them with a wooden spatula. After a while, the seeds will begin to crackle characteristically. Then you need to remove the pan from the stove, still stirring, wait a couple of minutes. Then put the container on the fire again, without ceasing to stir, and wait until the seeds begin to crackle again. This manipulation is repeated 3 times if you want everything to be well fried. Of course, you need to taste the grains from time to time, because due to the intensity of the fire, the roasting process may be faster or slower. When you have found the taste to be suitable, pour the finished product into a wooden bowl (or even better - on a spacious wooden board so that you can spread the seeds in an even layer). Cover the bowl or board with a thick napkin so that the cooling of the treat is by no means quick, leave it like that for 10 minutes.

Some people like salted seeds with beer. How to roast seeds with salt? Mix washed and dried grains with coarse salt. The cooking process is similar to the previous one, but the difference is that you need to start frying on intense heat, and then muffle it. At the end of frying, when the flame is minimal, sprinkle the seeds with salt with a small amount of sunflower oil and continue to fry for another two minutes, stirring vigorously. Then cover the board or bowl with a paper towel to remove excess fat, and leave to cool for 20 minutes under a napkin.

If you like lean, dried sunflower seeds, you need to know how to roast sunflower seeds in the oven. Preheat the oven to 200 ° C. Pour the grains onto a baking sheet, level. Put them in the oven for a few minutes. Remove, stir, test for readiness. If the seeds are damp, put the product in the oven for a couple more minutes.

You can roast the seeds very quickly and to do this, the oven is set to medium mode, and the washed and dried seeds are poured, of course, into non-metallic refractory dishes. Turn on for 1 minute, mix, turn on for another minute and leave to cool without opening the door.

Why you do not need to buy seeds in industrial packaging. Before the packaging process, seeds are treated with preservatives that allow them not to go rancid and retain their "amazing" taste. Although if the seeds in the shell are nothing, then the seeds (or nuts), which are sold already peeled, contain a significant amount of the rancidity drug.

How to fry seeds in a pan

This method was suggested to me by an uncle who sells seeds in the market. He looked into my eyes and said:

- You need to drink wormwood, your liver is acting up ...

I looked at him and was surprised. My liver is not acting up, but Botkin was seriously ill as a child ... Although maybe he tells everyone this))) But the recipe for frying seeds from this grandfather from the market turned out to be really very, very successful.

In fact, we have seeds - this is almost a national food, they are simply called seeds. So everyone knows a lot about this frying, but not everyone can fry deliciously. What is important - of course the seeds are good. Here, of course, you need to find a good seller who sells good seeds.

So, be sure to wash the seeds. This is important, all seeds are processed to one degree or another, plus transportation, plus they were walked on with their feet ...
Then heat up the pan well. Here rule number 2 - the pan should be with the thickest possible bottom. Ideally cast iron.
Pour the wet seeds into the pan and cover with a lid. So they are evaporated for 1-2 minutes at maximum heat. Do not add too many seeds at once, as they may not cook evenly. In a shallow layer!
Now remove the lid, reduce the heat and fry, stirring constantly.

Seeds are perfect!

How to roast seeds in the oven

Put the seeds in the oven in a single layer on a baking sheet.

The temperature at which the seeds are roasted is 180 degrees.

And of course, the important point is that they need to be stirred periodically (quite often). On average, seeds in the oven are fried (or rather dried) in 20 minutes. They taste different from those fried in a pan. Of course, they are not so much fried as dried. But the taste and color - no comrade!

How to roast seeds with salt

With salt, seeds can be fried in a pan.

Of course, the easiest option is to just salt the seeds and fry. But there is a variant of unevenness and it is difficult to guess. If you still decide on this accelerated method, then you need to take fine salt - Extra salt.

But the 2nd method is more reliable. At the moment when you put the seeds in the pan, pour 100 ml of salted (very salty if you like salty) water into the pan and cover with a lid. Let the seeds steam in salted water for 3-4 minutes, stirring occasionally, of course. Then everything is as usual. We make the fire medium (before that it was maximum) and fry until cooked, stirring constantly.

Seeds roasted in the microwave

And, you thought that the seeds are much more profitable to buy and fry on your own than to buy ready-made in packs. The price of your favorite delicacy drops significantly! I offer a simple recipe for frying seeds in the microwave.

So, we take about one third of a kilogram of purchased seeds, put them in a colander (you can use a sieve) and rinse them thoroughly in warm water. Of course, you can not wash the seeds beforehand, but still it is better to do this, especially since it does not take much time. Then you need to wait until all the excess water drains.

now put the seeds in a non-metallic dish and send them to the microwave. I have a maximum power of -750W. And that's exactly how I cook.
I set it for 2 minutes, then after a while I mix the seeds.
then I put it again for 2 minutes and so in total it turns out four times.

Of course, it all depends on the size of the seeds themselves, so in the process they need to be tested from time to time for readiness.

They are incredibly useful.

Pumpkin seeds are also beneficial for the cardiovascular system, since the large amount of iron contained in them improves blood quality. We advise men to use them as well, as the risk of prostate disease is reduced. For people with acne, fading and falling hair, pumpkin seeds are also useful, as they increase the zinc content in the body. It is enough to eat only a handful of this product per day. to make up for the lack of zinc in the body.

Despite the obvious benefits, pumpkin seeds should never be abused, since the salicylic acid they contain can provoke gastritis or stomach ulcers. The allowable rate is 45-50 grains per day.

Roasted and salted pumpkin seeds are generally not recommended by doctors to be eaten, as they create an excess of salts in the tissues of the human body. These salts are practically not excreted from the body, which affects the mobility of the joints. In principle, one can even say that fried seeds contain almost no nutrients and therefore they are considered useless for consumption.

If you still decide to try roasted pumpkin seeds, then we will give you some tips.

You can not only buy pumpkin seeds in the store, but also cook them yourself.

How to collect pumpkin seeds yourself

For this you should:

Cut the pumpkin in half and sting the whole center out of it. It is most convenient to do this with a tablespoon;
then with your hands you need to select seeds from pumpkin fibers;
the selected seeds must be washed under running water;
then you need to put them on a paper towel and blot on top with another paper towel;
Finally, the seeds should still dry out for 3-4 days.

Seeds are ready for frying and storage. Must be stored in a dry place.

How to roast pumpkin seeds

In principle, the method of roasting pumpkin seeds from sunflower seeds is no different. All the same rules:

not the maximum temperature (about 80 degrees);
constant stirring;
ideally a cast-iron skillet or just with a thick bottom.

Finally, we will tell you that pumpkin seeds should be consumed within reasonable limits, and then the benefits from them will be obvious.

How to roast seeds in the oven video recipe - step by step

Below you will find a step by step video recipe that will help you with cooking.

Having all the right ingredients and using our tips from this article, you can cook this wonderful dish without much difficulty and (we hope that) with pleasure.

Seeds

There are many types of seeds in the world. In our country, sunflower and pumpkin seeds are especially popular. They are consumed raw and fried, added to various dishes, oil is produced from them, etc.

Calorie seeds

For people counting calories, it is important to know how many calories are in seeds. It is worth noting that this product is quite nutritious. 100 grams of sunflower seeds contain 578 kcal. They include 20.7 g of protein, 52.9 g of fat and 3.4 g of carbohydrates.

Slightly, in terms of calories, pumpkin seeds are inferior to them (556 kcal per 100 g). They have slightly less fat - 45.8 g, and more proteins and carbohydrates - 24.5 g and 4.7 g, respectively.

Useful properties of seeds

Clicking seeds, most people do not even think about how useful they are. Their assimilation and digestion is easier than when eating meat products and eggs. At the same time, the biological value is much higher.

Sunflower seeds have the following beneficial properties:

They are a good antioxidant.
Strengthen blood vessels and arteries.
Reduce the risk of blood clots and coronary heart disease.
Favorably affect the cardiovascular system.
Reduce cholesterol levels.
Provides minerals to bone tissue.
Improve the production of red blood cells.
Helps reduce pressure in the arteries.
Fight muscle pain.
Increase the protective functions of the body.
Improve the condition of skin, hair and nails.

All this is due to the content of vitamins A, D, E, group B, trace elements such as calcium, potassium, magnesium, zinc, iron, selenium, phosphorus, essential amino acids, including arginine, unsaturated fatty acids.

To ensure such a beneficial effect, you need to use them in moderation, and regularly.

How to roast seeds

Despite the fact that there are much more useful properties in raw seeds, lovers of fried sunflower seeds are not decreasing. Whether it will be possible to get real pleasure from eating them depends on the correctness of the frying process.

If there are no seeds of your own, then it is possible to choose the “right” seeds. They should be of medium size and plump. Such seeds will be more juicy, and have a sweetish aftertaste.

Before frying, they should be thoroughly rinsed under running water, using a colander, and slightly dried with a napkin. Then, it all depends on the chosen cooking method.

How to roast seeds with salt

Few would argue that the most delicious seeds are obtained with salt. To do this, add salt either at the beginning of frying, or at the end. If the first method is chosen, then before cooking, the seeds are mixed with salt in the proportion of 1 pinch of salt per handful of seeds. But this question is individual, and the proportions can be changed to your liking.

If during or at the end of frying it turns out that a lot of salt has been added, then the seeds are washed again and fried again until cooked or dry.

How to fry seeds in a pan

The most common way to fry the seeds is in a frying pan. To do this, pour the washed seeds onto a hot aluminum or cast iron pan and evenly distribute the washed seeds.

It is desirable that they be laid out no more than 1 - 2 layers. You don't need to use oil for frying.

First, you need to dry them over medium heat. Then, fry the seeds over low heat, stirring constantly. The more thorough the mixing, the more useful properties they will retain.

During the cooking process, you need to constantly try them. As soon as several seeds in a row fall into the desired taste, they are ready. Their crackling also speaks of readiness.

On average, you need to fry the seeds in a pan for 10 minutes. Pour the finished seeds into a plate or onto a dry, clean cloth.

How to roast seeds in the oven

Pour washed seeds on a baking sheet in one layer, and put in an oven preheated to 200 degrees. Keep in the oven for 14-15 minutes, removing and stirring every 5-7 minutes. Then turn off the oven and leave the baking sheet in it for another 20 minutes. The total frying time is about 35 minutes.

How to Roast Seeds in the Microwave

Pour the washed and slightly dried seeds on a plate in one layer. You can add salt to taste. Put them in the microwave. and turn on the power of 800-1000 watts. Roast the seeds for 7-8 minutes, stirring every minute. At the same time, each time they should be tried to avoid burning.

How to roast seeds video

How to roast peeled seeds

Peeled seeds are fried in a pan a little faster than unpeeled ones. Pour them into a hot pan and fry, stirring constantly. Roast the seeds until they turn a yellowish-beige color. Can be lightly salted. Once ready, immediately pour them into a bowl.

Do not leave them in the pan, as they will burn.

How to Roast Pumpkin Seeds

If pumpkin seeds are extracted on their own, then before frying, they should be washed, sorted by hand, and separated from the remaining pumpkin fibers. To give them a salty taste, you can soak them in salt water overnight.

Dry with a towel and roast the seeds in one of three ways:

In a frying pan - constantly stirring, for 10 minutes.
In the oven, preheated to 200 degrees - until brown, stirring every 5 minutes. The total frying time is about 45 minutes.
In the microwave at 800-1000 watts, removing, stirring and tasting every minute. Roast the seeds until they are crispy.

You can also fry the seeds with the addition of various seasonings. Whatever method is chosen, the main thing is the result. The taste must satisfy the need of the one who regales them. It is not recommended to eat more than 100 grams per day. Then they will bring invaluable benefits.

For the last couple of years, we have been experiencing a boom in sales of packaged sunflower seeds. If even 5 years ago you could buy 200 grams of seeds only from street vendors, now in every supermarket, shop or kiosk you can find a multi-colored bag with the coveted inscription.

Moreover, there are bags of these for different tastes: white, yellow, black, transparent, 100 grams, 200, 500 - choose whatever your heart desires. And what is surprising, despite such a plentiful supply, the demand does not fall: bags diverge with enviable constancy, and in return, like mushrooms after rain, new manufacturers and new packaging appear.

Seeing such a hype, only the lazy did not think about starting the production of packaged roasted seeds on their own. But how to fry it on an industrial scale? In fact, everything is quite simple.

Methods for roasting seeds

The seeds are roasted in special roasting ovens, which are of two types: batch and continuous. Accordingly, there are only two ways to fry seeds. Some still, however, rank among the methods of frying options for heating frying ovens, such as: gas, electric heating elements or microwave ovens. But, in our opinion, these are just heating options that may affect the speed of frying and its economy, but not the method of obtaining the finished product.

Periodic loading of seeds

This method involves frying seeds according to the principle of a frying pan, i.e. fell asleep in the oven, stirred, fried, tried, poured out of the oven. Naturally, this method of frying seeds, as in the situation with a household frying pan, requires maximum human participation. The operator must pour the seed into the oven, and this, as a rule, is several tens of kilograms or a couple of bags, constantly monitor the process of roasting the seeds, tasting it, and, having reached the desired quality, pour the seed out of the oven. If a person relaxes his vigilance, it is possible to spoil the entire loaded batch of the product.

The human factor is a key disadvantage of periodic loading. The advantages include the low cost of the frying oven, due to the simplicity of its design. Actually, due to their low cost, intermittent frying ovens retain their popularity - the consumer principle works: “simple, cheap, reliable”.

Passage method of frying seeds

The second method of roasting seeds minimizes human participation in the roasting process. The seeds are roasted in a special drum, on one side of which the original product is fed, and on the other side, the finished product is poured out. The seed, in fact, "passes" through the drum, roasting along the way, which is why the oven and the method are called walk-through.

Used in equipment:

Furnace frying electric walk-through PZHP-70
. Automated line for frying and packaging of seeds ALZHUS-70

In this case, the operator only needs to set the operation parameters once (product feed rate and frying temperature) and in the future the oven can continue roasting the seeds on its own. The human factor does not play such an important role as in periodic loading - the quality of frying is guaranteed not by the care of the operator, but by the immutability of the process.

But such obvious advantages are offset by the price: continuous-type furnaces are much more expensive than batch furnaces.

Our choice

After a long weighing of all the pros and cons, in the end, we opted for the pass-through method - and for about 5 years we have been producing exclusively electric pass-through frying ovens. We also recommend our customers, despite the price, to give preference to continuous-type furnaces. What is the reason for such a decision?

Seed roasting speed. In batch ovens, the average speed of roasting seeds is about 20-25 minutes, while in continuous-type ovens it is only 10. In addition to banal productivity, an increased speed of roasting seeds has a number of advantages. Firstly, 20 minutes in the oven is no longer frying, but rather drying. Drying out, the seed, like any other product, loses its taste. This does not happen in continuous ovens and the seeds are really roasted, while maintaining the optimal taste. Secondly, 20 minutes of being in a hot environment leads to charring of the outer cover of the seed and the formation of ash, which then, when the seed is poured out, stains everything it touches: hands, clothes, packaging. And it gets dirty so that getting rid of black spots, sometimes, is quite difficult. In a continuous oven, the seed does not have time to char.
Quality stability. The notorious human factor in batch ovens leads to the fact that simple inattention, fatigue or poor health of the operator entails damage to a significant amount of the product. Everything that was loaded into the oven can either be undercooked or overcooked. Therefore, the operator is forced to constantly taste the product and monitor its mixing and even roasting. In through-type ovens, the influence of the human factor is minimized - the seed passes through the drum at a given speed. It is enough for the operator to set the necessary parameters once in order to constantly receive the same fried product, without the risk of spoilage.
cooling problem. Everyone who has ever fried seeds in a frying pan at home knows perfectly well that this product has the property of “reaching”. Those. continue to fry even when removed from the pan. To stop this process, the seed is cooled, as a rule, spreading it in a thin layer on a flat surface (table), where air circulation extinguishes the roasting process. If you neglect this moment and simply pour the seed into a pile, you can definitely get a burnt product. Now imagine that you are roasting a few bags of seeds in a batch oven. When all this mass is ready, it must be poured out and cooled. And cool everything at once, avoiding staying in the total mass. And at this time, you still need to pour a new portion into the oven (after all, the oven is working) and control its frying. In continuous ovens, the situation is simpler: the seed does not spill out in large volumes, but goes in a small constant stream, so to speak, in a “thin stream”, and therefore it is not difficult to cool it.
Versatility. Passage ovens, due to the ability to independently support the frying process, seeds are easily integrated into automated lines for frying and packing seeds. These lines are capable, in the absence of direct human intervention, to provide a full cycle of packaging of roasted seeds: from the receipt of raw materials (calibrated seeds) to the issuance of portions packed in a separate package. For batch ovens, the question of inclusion in the line does not even rise: a solid share of manual labor makes it simply meaningless. Thus, through-type frying ovens are more versatile than batch ovens, and are able to function both independently and as part of production lines.

Used in equipment:

The above factors, in our opinion, are significant enough to justify the price of continuous furnaces and give preference to them. Moreover, having created our first line for roasting sunflower seeds in 2006, we decided that the design of continuous ovens was not quite optimal and worked on its modernization for several years.

Our innovations

Realizing that the only way to compete with cheap batch furnaces is by clearly superior quality and performance, we have tried hard, and are still trying, to improve the efficiency of the continuous furnace. As of the current moment, we can record the following achievements in this field as our asset.

The design of the frying drum and heating elements has been changed, as a result of which the frying time has decreased (less than 10 minutes) and the efficiency has increased. This made it possible not only to increase productivity up to 70 kg per hour, but also to obtain the most optimal taste of roasted seeds. We can say that we have found the only case when, with an increase in productivity, the quality does not fall, but rather tends to perfection.
Organized effective thermal insulation of the inner space of the drum, which reduced heat loss and reduced energy costs. In other words, we are gradually moving towards a highly efficient yet economical product.
An uninterruptible power supply (UPS) was introduced into the standard equipment of the frying oven, the task of which is not only to equalize the “jumping” voltage of the mains, but also to prevent the seed from burning out when the power is cut off. Those. in the event of a power outage, the UPS ensures the operation of the electric drive of the drum and allows the seeds poured into the drum to be roasted due to the residual heat and spill out of it.
A frequency controller has been added to the design, allowing the operator to adjust the speed of rotation of the drum and, accordingly, the time of frying the seeds. This moment is important in the case of using raw materials of different moisture content or changing the product to be fried: for more moist (dense) products, you can increase the frying time, and for less humid ones, reduce it. Thus, we, in fact, made the oven even more versatile.
A voltage feedback has been created for the vibrating feeder that feeds the seed into the drum, due to which it maintains a stable vibration amplitude during any “jumps” in voltage. The seed will always be fed in the same and uniform flow. In our opinion, this is especially true for manufacturers located outside the big cities.

But, probably, the most important thing is that when modernizing the furnace, we are constantly working on simplifying its design, eliminating unnecessary elements and optimizing the manufacture of parts. Thanks to this, we can afford to keep the prices of the furnace at least one third lower than those of competitors. And this despite the fact that the benefits listed above are included as standard, while competitors, at best, some of them are installed for a fee.

And finally, in the production of frying ovens, we are faced with another important point - the more expedient it is to heat the oven.

Electricity or gas?

As mentioned at the beginning of this material, there are at least three ways to heat a fryer: gas, electric heating and microwave. The first two are the most common, the third refers more to the exotic than to reality (although some consider it quite promising). Accordingly, there are two energy carriers suitable for heating the furnace: gas and electricity. Which one to choose and which one will be optimal?

In the race to increase demand, many manufacturers complete their furnaces with gas heating, motivating such a decision by the consumer's familiarity with this type of energy carrier, its availability and low cost. However, in our opinion, this is not entirely true and an attempt to get a cheap stove can have negative consequences.

Firstly, the availability of gas is a relative thing. It’s good when the production shops are already equipped with a gas pipeline and the only question is to connect a separate installation, but if there is no gas supply to the room where the furnace is located, or if gas is supplied for domestic needs, the economy loses all meaning. After all, the cost of the furnace is in no way comparable with the cost of the project and the physical connection of the industrial gas pipeline.

Secondly, the gas price is a variable value and very much depends on various conditions: on the political situation, quotations on world markets, limit overruns, etc. In this connection, its sharp and little predictable jumps are possible.

AND, third, sunflower seeds - a product prone to absorption. The seed, although not strongly, absorbs the products of gas combustion, which leads to a change in its taste characteristics and, perhaps, is not entirely beneficial for the end consumer. Absorption can be avoided by using a heat exchanger in the design of the furnace, but in this case the cost of the furnace increases greatly and the main advantage is lost - low cost.

Therefore, our ovens are exclusively electric. We do not strive for mythical cheapness and do not incline our customers to it, it is much more important for us to make a product of high quality and justified in price. Electricity is connected to almost every building, and if not, the connection cost is much lower than that of gas. The price of electricity consumption is more or less stable, and the combustion process, as such, is absent in principle - the seed simply has nothing to absorb.

To fry the seeds in a pan you don't need any special culinary skills. This is a fairly simple process, anyone can handle it. It is only important to know how to do it correctly, and how long the seeds are fried before they are ready. We will tell you about this in detail in our article.

Nowadays, there is not a single person who would never eat seeds. In some societies, it was considered shameful and unaesthetic to "husk" seeds in public. But now it is quite common to see a person on the street who clicks seeds in the park, at the tram stop, or even in cinemas and the circus.

The higher the popularity of this product became, the more all kinds of signs were invented in this regard. Some especially superstitious people even managed to find some secret subtext in eating seeds. But these are all relics of the past. To date, seeds are a public food product, having tried which it is already impossible to break away.

But, you see, it is much more pleasant to eat seeds fried with your own hands at home? They are clean, fragrant, can be salty or even with all kinds of seasonings - it depends only on your imagination. This is especially beneficial when you have a dacha or your own vegetable garden where sunflowers grow. Having harvested from such flowers, you can easily provide yourself and your family with a delicious treat.

There are many ways to fry sunflower seeds, but in our article we will talk about the most common and effective: frying sunflower seeds in a pan. Additional information can be found in the video, which is also presented in the material.

How to fry?

By the time it is necessary to properly fry the seeds in a pan, no more than 20 minutes. This is taking into account the preparation of seeds.

Before roasting the seeds, they must be thoroughly washed. To do this, fill them with water and remember a little with your hands. This will help get rid of dust and dirt, so your hands will stay clean when you eat roasted homemade seeds.

Let the seeds dry, put a frying pan on the oven and heat it well. After that, carefully pour the seeds into it and stir regularly with a wooden spatula. When a crackling sound is heard, you need to remove the pan from the heat and let the seeds brew for about three minutes. Then return to the oven and fry until they crackle again. This procedure should be repeated three to four times so that the seeds are well fried. Remember to stir them regularly to prevent overcooking.

When the seeds are ready, sprinkle them on a newspaper spread on the table, then roll it up and let the seeds steep and cool for a while. After that they are ready for use.

To make it easier to fry the seeds, some advise to peel a few seeds from the shell and throw them into the mass. In the process of frying, we observe these nucleoli: when they become ruddy, it means that the seeds are ready and you can remove them from the fire.

Sunflower seeds with salt in a pan

Surely many of you have tried sunflower seeds fried in a pan with salt. A very original and tasty dish that you can cook at home. The beauty is that homemade salted seeds will not differ in any way from store-bought ones, only the quality will be better, and you don’t need to spend money.

In order to fry the seeds in a pan with salt, first you need to rinse them thoroughly. Then we take a pan, pour the seeds into it and fill them with water. Add salt at the rate of: 1 tablespoon per 150 grams of seeds. We put on fire and wait until the water boils. After boiling, remove the seeds from the pan and pour into the pan. Dry for about seven minutes to evaporate excess moisture. Taste the seeds periodically so you don't overcook them. After the roasted seeds are ready, pour them onto a cloth towel, wrap it up and after it has cooled, the seeds are ready to eat.

pumpkin seeds

You can fry pumpkin seeds in a pan as follows: a wide frying pan should be poured with a thin layer of sunflower oil, heat it up, and then lay out the pumpkin seeds. Roast the seeds for about half an hour, stirring them constantly. Once the shells of pumpkin seeds begin to brown, you can remove them from the heat, but do not remove them from the pan until they have cooled. This way you will allow them to warm up well, which will positively affect the taste of roasted pumpkin seeds.