India, Jan. 17 -- Winter often brings longer evenings and a stronger urge to snack, making simple roasted foods more appealing than packaged options. Roasted pumpkin seeds fit naturally into this season because they can be eaten warm, stored easily, and flavoured without complicated ingredients. They turn an often-discarded part of the pumpkin into a practical everyday snack.

Pumpkin seeds have been eaten across cultures for centuries, especially in colder regions where seeds were roasted to improve shelf life and flavour. In Indian households, seeds were commonly sun-dried or pan-roasted and eaten between meals. Roasting enhanced taste while making the seeds easier to digest, especially during winter.

Pumpkin seeds are rich in plant pr...