Indian Masala Popcorn Recipe

When I’m craving a snack that’s as bold and spicy as my personality, I whip up a batch of masala popcorn that takes movie night to a whole new level.

I love the fusion of flavors in my Indian Masala Popcorn. Made with popcorn kernels, a blend of aromatic cumin and mustard seeds, vibrant turmeric, and spicy red chili powder, this snack is both flavorful and rich in antioxidants.

The zesty chaat masala enhances the taste, while cilantro adds freshness.

Indian Masala Popcorn Recipe Ingredients

• Popcorn Kernels: Whole grain, rich in fiber, low in calories.
• Vegetable Oil/Ghee: Healthy fats, enhances flavor, aids in popping.
• Cumin Seeds: Adds earthy aroma, aids digestion, rich in iron.
• Mustard Seeds: Peppery taste, good source of selenium and magnesium.
• Turmeric Powder: Anti-inflammatory, bright color, contains curcumin.
• Red Chili Powder: Adds spicy heat, boosts metabolism, rich in vitamins.
• Chaat Masala: Tangy flavor, contains black salt, aids digestion.
• Cilantro (Optional): Fresh taste, rich in antioxidants, adds color.
• Lemon Juice (Optional): Brightens flavor, adds vitamin C, tangy zest.

Indian Masala Popcorn Recipe Ingredient Quantities

• 1/2 cup popcorn kernels
• 2 tablespoons vegetable oil or ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon chaat masala
• Salt to taste
• 1 tablespoon finely chopped fresh cilantro (optional)
• 1 tablespoon fresh lemon juice (optional)

How to Make this Indian Masala Popcorn Recipe

1. Heat a large, heavy-bottomed pot over medium heat and add 2 tablespoons of vegetable oil or ghee.

2. Once the oil is hot, add 1 teaspoon cumin seeds and 1/2 teaspoon mustard seeds to the pot. Allow them to sizzle and release their aroma.

3. Add 1/4 teaspoon turmeric powder and 1/2 teaspoon red chili powder to the oil and stir quickly to combine, being careful not to burn the spices.

4. Immediately add 1/2 cup popcorn kernels to the pot and stir them well to coat with the spiced oil.

5. Cover the pot with a lid, leaving a small vent open to let steam escape, and increase the heat slightly.

6. Shake the pot occasionally to prevent burning, and listen for the popcorn to start popping. Continue until popping slows down significantly.

7. Once the popping stops, remove the pot from heat and carefully open the lid.

8. Sprinkle 1 teaspoon chaat masala and salt to taste over the popcorn, then toss well to evenly distribute the spices.

9. If desired, add 1 tablespoon finely chopped fresh cilantro and 1 tablespoon fresh lemon juice to the popcorn, tossing again to combine.

10. Serve the masala popcorn immediately in a bowl for a delicious, spicy snack.

Indian Masala Popcorn Recipe Equipment Needed

1. Large, heavy-bottomed pot with a lid
2. Measuring spoons
3. Measuring cup
4. Wooden spoon or spatula
5. Heat-resistant gloves or oven mitts (optional, for handling the hot pot)
6. Serving bowl

FAQ

• What is the best oil to use for popping the popcorn? You can use either vegetable oil or ghee for this recipe. Ghee will add a richer, buttery flavor, while vegetable oil gives a neutral taste.
• Can I use pre-popped popcorn? Yes, you can! If using pre-popped popcorn, simply toss it with the prepared masala spice mix in a large bowl to ensure even coating.
• How do I adjust the spice level? You can adjust the heat by varying the amount of red chili powder. Use less if you prefer mild spice or more for an extra kick.
• Is the cilantro necessary? Cilantro is optional and adds a fresh, vibrant taste to the popcorn. If you’re not a fan of cilantro, you can skip it.
• Can this recipe be made vegan? Yes, simply use vegetable oil instead of ghee to keep the popcorn vegan-friendly.
• What can I use as a substitute for chaat masala? Chaat masala is a unique spice blend, but in a pinch, you can use a mix of black salt and cumin powder to mimic its tangy flavor.
• How should I store leftover masala popcorn? Store any leftover popcorn in an airtight container for up to 2 days to maintain freshness and crunch.

Indian Masala Popcorn Recipe Substitutions and Variations

• Vegetable oil or ghee can be substituted with coconut oil or olive oil for a different flavor.
• Cumin seeds can be replaced with ground cumin, using about 1/2 teaspoon.
• Mustard seeds can be substituted with ground mustard, using about 1/4 teaspoon.
• Chaat masala can be substituted with a mixture of 1/2 teaspoon amchur (dried mango powder) and 1/2 teaspoon garam masala.
• Fresh cilantro can be substituted with fresh parsley for a different herb flavor.

Pro Tips

1. Preheat the Oil To ensure even cooking and avoid unpopped kernels, make sure the oil or ghee is fully heated before adding the spices. Test it by tossing in a few mustard seeds first; if they sizzle and start to pop immediately, the oil is ready.

2. Spice Timing When adding the spices (cumin seeds, mustard seeds, turmeric, and red chili powder), work quickly to prevent them from burning. Prepare these spices in advance so you can add them to the oil smoothly and promptly.

3. Kernel Coating Stir the popcorn kernels thoroughly once they are in the pot to ensure each kernel is well coated with the spiced oil. This maximizes flavor penetration and gives a more uniform taste.

4. Steam Venting When covering the pot, use a lid that has a built-in vent, or simply tilt the lid slightly to allow steam to escape. This helps keep the popcorn crisp and avoids sogginess.

5. Flavor Enhancements For an extra burst of flavor, consider roasting the cumin and mustard seeds in the oil until they crackle before adding the other spices. If using lemon juice for a tangy twist, drizzle it sparingly to prevent the popcorn from becoming soggy.