Ingredients
Scale
- 1 tbsp ghee
- ¼ cup popcorn kernels
- ½ tsp red chili powder
- ½ tsp salt
- ¼ tsp tumeric
- ¼ tsp sugar
- ¼ tsp chaat masala
Instructions
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Add the ghee to a medium-sized pot. Heat over medium-high heat, stirring occasionally, until the ghee is hot. Keep a eye on it, because you don’t want it to smoke.
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Add in a kernels and cover with a lid. You’ll start to hear the kernels pop,keep lifting and shaking the pan with the lid on, every now until all of the kernels have popped. After 2-3 mins you’ll hear maybe 1-2 kernels pop and you’ll know there done popping. When the popping slows down about 1 pop every 3 seconds take the pot off the heat.
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Mix the spices together in a bowl and immediately sprinkle over the popcorn and, mix it around so all the spices are coated on the popcorn and serve! Enjoy!
Notes
- You can sub ghee for vegetable, avocado or coconut oil.
- If you want to add a buttery taste, melt butter separately in a pan and pour over the popcorn once its done.
- +/- the amount of red chili powder and salt to taste.
- Store in air tight container, will last up to 4 days.
- Prep Time: 10
- Category: Snack
- Cuisine: Indian
Keywords: masala popcorn, popcorn
