Kashmiri Pumpkin Popcorn with Fennel and Dry Red Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A popular Kashmiri snack featuring bite-sized pumpkin pieces fried until crisp and tossed with fennel seeds and dried red chilies for a spicy-sweet crunch. This indian-inspired vegetarian ready in about 35 minutes turns mustard oil, dried red chilies, broken into pieces, fennel seeds into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 120 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 120 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 4 tbsp mustard oil in a large frying pan over medium-high heat until shimmering.
  2. Step 2: Add 2 tsp fennel seeds and 4 pieces of broken dried red chilies; fry for 30 seconds until fragrant.
  3. Step 3: Add 3 cups peeled pumpkin cubes and 1 tsp salt, stirring to coat the pumpkin with the seasoned oil.
  4. Step 4: Pour in 1/4 cup water, cover, and cook on medium heat for 12-15 minutes, stirring occasionally, until pumpkin is soft but holds shape.
  5. Step 5: Remove lid, sprinkle 1 tsp sugar over the pumpkin, and increase heat to medium-high. Fry uncovered for 5 more minutes, stirring often, until pumpkin edges caramelize and become slightly crispy.
  6. Step 6: Remove from heat and let cool slightly before serving as a sweet-spicy snack or side.

Frequently asked questions

How long does Kashmiri Pumpkin Popcorn with Fennel and Dry Red Chili take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Pumpkin Popcorn with Fennel and Dry Red Chili?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Kashmiri Pumpkin Popcorn with Fennel and Dry Red Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Pumpkin Popcorn with Fennel and Dry Red Chili for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Pumpkin Popcorn with Fennel and Dry Red Chili?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes