This Indian spiced popcorn takes movie nights to a whole new level, sweet, salty and fragrant with cumin and chilli!
In recent years there has been quite a revolution in the popcorn “world”. A whole host of ideas and flavours have come to the fore.
I have to confess to being resolutely traditional in set in my ways when it comes to popcorn though.
It is my favourite savoury snack and I always go for salted. Well, I did until I came across this idea a book called At home with Madhur Jaffrey.
I have a weakness and deep foodie love of Indian flavours so this HAD to be made!
This spicy popcorn has a mellow bottom end provided by the asafoetida and turmeric. Then the aromatic flavours of cumin and cloves add a high end.
The salt and sugar along with the mustard and sesame seeds add yet more layers of interest!
Can you tell I like this recipe?
How to Pop Corn At Home.
There is often an assumption that you need all sorts of gadgets to make homemade popcorn.
You do not, all you need is a large pan with a lid and a hob.
When I say large, I mean BIG, much bigger than any reasonable person would expect. I use a 4.5-litre pan if that helps!
Add some oil or butter to the base of the pan and when it is hot off we go.
I always add a few kernels to the bottom of the pan first. This is to check that it is all hot enough.
Then off you go, I love the sight smell and sound of it all. I find it strangely magical, which of course it isn’t.
When popping your own corn at home be careful.
There is always some that doesn’t pop and munching down on that stuff can mean a trip to the dentist.
As a result, you should pull your corn from the top of the pan and then season it.
- 30 g Ghee (sub for Unsalted Butter)
- 125 g Popping Corn
- 1 Tbsp Cooking Oil, Neutral
- 1/16 Tsp Asafoetida
- 1/2 Tsp Ground Turmeric
- 1/8 Tsp Ground Cloves
- 1/2 Tsp Kashmiri Chilli Powder
- 1 Tsp Brown Mustard Seeds
- 3 Tbsp Sesame Seeds
- 2 Tsp Salt
- 2 Tsp Sugar
- Add the butter to a large saucepan over a medium high heat.
- When the butter has melted and no long foaming add a dozen or so kernels of popping corn and cover with a lid.
- When the first kernels pop remove from the heat and add the remaining corn
- Agitate the corn to coat in the butter and then cover and return to the heat.
- Shake periodically to prevent burning.
- Whilst the corn is popping add the cooking oil to a frying pan over a medium heat.
- When the oil is warm add the asafoetida and stir for 30 seconds.
- Then add the turmeric, ground cloves and chilli powder stirring for a further 30 seconds.
- Finally, add in the mustard seeds and sesame seeds and cook for 1 minute then remove from the heat.
- When the corn has stopped popping remove the corn from the top of the pan leaving any unpopped corn in the saucepan.
- Add the seasoning and toss to coat before serving warm.
Adapted from Madhur Jaffrey: At Home With Madhur Jaffrey
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 616Total Fat: 48gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 39mgSodium: 2363mgCarbohydrates: 46gFiber: 6gSugar: 21gProtein: 6g