Heat a heavy-bottomed pan or pressure cooker over a medium-low flame. Add oil and butter.
Once the butter melts, add Kasuri methi. Fry for a minute.
Add the corn kernels. Saute on a medium flame for a few seconds.
Cover with a lid but keep it slightly open to let the steam release. Cook on a medium flame for 3 to 4 minutes. Once the popping starts, gently shake the pan back and forth. After a few minutes, when the popping sound slows down, lower the flame. Cook for a few seconds, turn the flame off when the popping stops completely.
In a bowl, add chaat masala and black pepper powder and give it a nice mix, you can also add red chilli powder to this mixture if you like.
Sprinkle the masala over the popcorns. Give it a nice shake so that the masala distributes well.
Best served immediately while it is still warm.