Masala Popcorn Recipes
MASALA POPCORN
This popcorn is a take on the Indian snack chiwda, a sweet and savory mix often made with puffed rice, dried fruit, nuts, spices, and herbs. It's a mainstay during Diwali, much like you'd have Chex Mix during the American holiday season.
Provided by Vikram Sunderam
Categories HarperCollins Corn snack Coriander Fennel Cumin Chile Pepper Curry Quick & Easy Vegan Vegetarian Wheat/Gluten-Free
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Place the popcorn in a large bowl.
- In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.)
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- To prepare this snack recipe, place the unpopped popcorn in a bowl and microwave them for 2-3 minutes or until all corns have popped. Once done, transfer these to a bowl and cover them for some time.
- Now, in a pan, heat oil over medium flame. When the oil is hot enough, add coriander seeds along with fennel seeds. Saute for a while, and let the seeds splutter. Now, add the microwaved popcorns and stir well.
- Next, add on the Kashmiri red chilli powder, turmeric powder, sugar, asafoetida and salt as per your taste. Saute the popcorns well with the spices and make sure they get evenly coated.
- Once done, remove from heat and serve hot with a beverage of your choice! Do try this recipe, rate it and let us know how it turned out to be.
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- Heat a deep non stick pan. Place corn kernels in a bowl. Add olive oil and mix well and put into the hot pan.
- Add salt, turmeric powder and red chilli powder and mix. Cover and let the corn splutter and pop.
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