Toast the pepitas seeds (until they pop), and set aside to cool completely.

Individually toast the sesame seeds, coriander seeds, and cumin seeds and set aside to cool completely.

Grind half the pepitas with all of the sesame seeds briefly. Rough chop the other half of the pepitas and combine the pepitas and sesame seeds in a bowl.

Grind coriander and cumin to a powder and add to the bowl.

Add nigella seeds, chili powder and salt and mix.