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Masala Popcorn
Sneha Paul

Masala Popcorn

Hot, buttery, salty, crunchy popcorn is perfect for occasional food cravings.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 4 people
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 cup popcorn kernels
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 tsp Kasuri methi
  • 1 tbsp chaat masala
  • 1 tsp black pepper powder

Method
 

  1. Heat a heavy-bottomed pan or pressure cooker over a medium-low flame. Add oil and butter.
  2. Once the butter melts, add Kasuri methi. Fry for a minute.
  3. Add the corn kernels. Saute on a medium flame for a few seconds.
  4. 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.
  5. 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.
  6. Sprinkle the masala over the popcorns. Give it a nice shake so that the masala distributes well.
  7. Best served immediately while it is still warm.

Notes

  • If you don't have readymade chaat masala, then you can also make it yourself.
    It contains black salt, rock salt, dry mango, cumin, pomegranate seed, dry ginger, chilli, mint leaf, nutmeg, and asafoetida.
  • Always store popcorn in an airtight container.