Masala Popcorn

10 Minutes

Masala popcorn is so nostalgic to my sister and I, growing up we had a neighbor who would make THE BEST masala popcorn and we would always try to recreate it but some how burned our kitchen down! It sounds funny now but back than we were about to cry because smoke filled up the kitchen and we had no clue what we did wrong, all we wanted was that finger licking masala popcorn.

Fast forward 20 years later, your girl finally learned how to make it, the trick is to get the oil or ghee very hot and drop a kernel in to see if it pops, once it pops is when you add the masalas so they dont burn and ruin the whole taste of the popcorn. I clearly learned the hard way but hey you live and learn, I hope you guys enjoy this tasty snack and give it a try.

DID YOU MAKE THIS DISH?

If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!

Masala Popcorn

---

• Author: Sweta Patel
• Total Time: 10

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

• 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

1. 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.
2. 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.
3. 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