Masala Popcorn | Indian-Style Butter Popcorn | Homemade Stove-Top Popcorn

Popcorn is one of the easiest snacks that anyone can make. Hot, buttery, salty, crunchy popcorn is perfect for occasional food cravings. It is also the ultimate companion for movie nights. So this weekend I made Indian-style masala popcorn.

After the traditional butter popcorns, this recipe is my absolute favourite. It is salty, tangy, slightly spicy and an easy stove-top popcorn recipe. I prefer making popcorn on the stove and not microwave, as you can make any quantity you want and can flavour it with just about anything you like.

So to upgrade my favourite snack, I have added a few Indian spices like Kasuri methi, chaat masala, and black pepper. Yes, just these ingredients. Kasuri methi gives a nice aroma to the popcorn and chaat masala along with black pepper gives a tangy-spicy flavour to the snack. So let’s jump into the recipe…

Prep Time: 2 min | Cook Time: 5 min | Total Time: 7 min

Serves: 4 people

Ingredients:

• 1 cup popcorn kernels
• 1 tbsp butter
• 1 tbsp oil
• 1 tsp Kasuri methi
• 1 tbsp chaat masala
• 1 tsp black pepper powder

Cooking Directions:

Heat a heavy-bottomed pan or pressure cooker over a medium-low flame. Add oil and butter.

Once the butter melts, add Kasuri methi. Fry for a minute.

Add the corn kernels. Saute on a medium flame for a few seconds.

Cover with a lid but keep it slightly open to let the steam release. Cook on a medium flame for 3 to 4 minutes. Once the popping starts, gently shake the pan back and forth. After a few minutes, when the popping sound slows down, lower the flame. Cook for a few seconds, turn the flame off when the popping stops completely.

In a bowl, add chaat masala and black pepper powder and give it a nice mix, you can also add red chilli powder to this mixture if you like.

Sprinkle the masala over the popcorns. Give it a nice shake so that the masala distributes well.

Best served immediately while it is still warm.

If you liked this recipe then you should also check out spicy puffed rice or murmura chaat. It is a quick snack made with puffed rice, rice flakes, roasted split gram, onions, tomatoes and some spices. Or you may like to try aloo kabli, which is a hot and spicy Bengali aloo chaat that can be prepared in less than 15 minutes. And if you are craving for some street food then you should try jhal muri, another Bengali recipe, made with puffed rice, onion, green peas, coriander leaves, lemon juice, sev and a bunch of spices.

Note:

• If you don’t have readymade chaat masala, then you can also make it yourself. It contains black salt, rock salt, dry mango, cumin, pomegranate seed, dry ginger, chilli, mint leaf, nutmeg, and asafoetida.
• Always store popcorn in an airtight container.

Masala Popcorn

Sneha Paul

Hot, buttery, salty, crunchy popcorn is perfect for occasional food cravings.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 5 minutes mins

Total Time 7 minutes mins

Course Snack

Cuisine Indian

Servings 4 people

Ingredients

  

• 1 cup popcorn kernels
• 1 tbsp butter
• 1 tbsp oil
• 1 tsp Kasuri methi
• 1 tbsp chaat masala
• 1 tsp black pepper powder

Instructions

 

• Heat a heavy-bottomed pan or pressure cooker over a medium-low flame. Add oil and butter.
• Once the butter melts, add Kasuri methi. Fry for a minute.
• Add the corn kernels. Saute on a medium flame for a few seconds.
• Cover with a lid but keep it slightly open to let the steam release. Cook on a medium flame for 3 to 4 minutes. Once the popping starts, gently shake the pan back and forth. After a few minutes, when the popping sound slows down, lower the flame. Cook for a few seconds, turn the flame off when the popping stops completely.
• In a bowl, add chaat masala and black pepper powder and give it a nice mix, you can also add red chilli powder to this mixture if you like.
• Sprinkle the masala over the popcorns. Give it a nice shake so that the masala distributes well.
• Best served immediately while it is still warm.

Notes

• If you don’t have readymade chaat masala, then you can also make it yourself.
  It contains black salt, rock salt, dry mango, cumin, pomegranate seed, dry ginger, chilli, mint leaf, nutmeg, and asafoetida.
• Always store popcorn in an airtight container.

Keyword indian style popcorn, stove-top popcorn

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!