Masala Popcorn Food
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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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. Add in a kernels …
From thetableofspice.com
Cuisine IndianCategory SnackServings 1Total Time 10 mins
From thetableofspice.com
Cuisine IndianCategory SnackServings 1Total Time 10 mins
- 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.
- Add in a kernel to see if it pops, if starts to pop add the tumeric, red chili powder, salt and sugar. Give it a quick stir and add in the popcorn kernels, stir them around to coat with the masalas, then cover with a lid.
- Once you hear the kernels popping, put on your oven mitts and grab the handles of the pan and gently start sliding the pan back and forth over the stove, make sure your holding down the lid as well, you don't want it to come flying off. Keep lifting and shaking the pan every now until all of the kernels have popped. When the popping slows down about 1 pop every 3 seconds take the pot off the heat. Serve immediately and enjoy!
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