Go Back
–+ servings
Bowl of masala popcorn tinted yellow with turmeric and studded with crisp curry leaves, beside striped popcorn cartons and a steel pot.

Masala Popcorn

This masala popcorn is an easy stovetop snack made with ghee, turmeric, chili powder, fresh curry leaves, and chaat masala. The popcorn is crisp, flavorful, and ready in about 10 minutes.
No ratings yet
Print Pin Save Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Snack
Cuisine: Indian
Servings: 8
Author: Shilpa

Equipment

  • Heavy-bottom pot

Ingredients

Instructions

  • Place a large, heavy-bottomed pot with a lid over medium-high heat and allow it to heat thoroughly.
  • Add the ghee and let it melt completely.
  • Add a few popcorn kernels and cover the pot. Wait until the test kernels pop.
  • Add the remaining popcorn kernels, curry leaves, turmeric, chili powder, and salt. Stir quickly to coat the kernels evenly with the spiced ghee.
  • Cover the pot and remove it from the heat for 30 seconds. This allows the kernels to heat through without keeping the spices directly over the burner.
  • Return the covered pot to medium-high heat. The popcorn will begin popping. Shake the pot gently every few seconds to keep the kernels moving.
  • Continue cooking until the popping slows to a few seconds between pops. Remove the pot from the heat and let it sit covered for about 30 seconds.
  • Transfer the popcorn to a large bowl. Sprinkle the chaat masala over the hot popcorn and toss well to distribute the seasoning.

Notes

  • Use a large, heavy-bottomed pot. Three-quarters of a cup of kernels expands to roughly 20 cups, so an 8-quart pot gives the popcorn room and spreads the heat evenly.
  • Make sure the pot is hot before adding the ghee. The test kernels confirm it has reached temperature.
  • Do not skip the 30-second rest off the heat. This keeps the turmeric and chili from scorching. Keep the pot covered while popping and shake gently every few seconds.
  • Chaat masala goes on after popping. Its tang does not survive the heat of the pot.
  • Fresh kernels pop more completely. Older kernels leave more unpopped at the bottom.
  • Coconut oil can replace the ghee if needed, though it adds its own flavor.
  • Store cooled popcorn in an airtight container at room temperature for up to two days. Do not refrigerate.

Nutrition

Calories: 109kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 148mg | Potassium: 47mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 56IU | Vitamin C: 20mg | Calcium: 5mg | Iron: 1mg
Tried this recipe? Share it Today!Mention @wholesomefamilymeals or tag #wholesomefamilymeals!