Simple & Delicious Indian Spiced Popcorn
This Indian spiced popcorn takes movie nights to a whole new level, sweet, salty and fragrant with cumin and chilli!
Spicy Popcorn
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 and 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 in 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, butter or ghee 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.
Indian Spiced Popcorn Recipe
Ingredients
- 30 g Ghee 2 tablespoon
- 125 g Popping Corn ⅔ Cup
- 1 tablespoon Cooking Oil
- ⅛ teaspoon Asafoetida
- ½ teaspoon Ground Turmeric
- ⅛ teaspoon Ground Cloves
- ½ teaspoon Kashmiri Chilli Powder
- 1 teaspoon Brown Mustard Seeds
- 3 tablespoon Sesame Seeds
- 2 teaspoon Salt
- 2 teaspoon Sugar
Instructions
- Add the ghee to a very large saucepan (28cm or 11") over a medium-high heat.
- When the ghee has melted, 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 it 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 20cm or 8" 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.
Wow! I grew up in India and never tried anything like this! It certainly appeals to me as I love these spices - can't wait to try it!
Thankfully I can get popping corn easily in the supermarket so I'll be making this as I love all of those ingredients and much better than all the sugar!
I'll have to check Asafoetida of which I have never heard other than that the spice blend looks delicious and right up my alley! Yay for movie night with your spicy popcorn!!
I agree, I sweet popcorn leaves me cold most of the time.
Wow! I grew up in India and never tried anything like this! It certainly appeals to me as I love these spices - can't wait to try it!
Thanks Nicole, I am not a huge Madhur Jaffrey fan (she is very rude about British Indian food) but this recipe is a piece of crossover food magic. The flavours are glorious!
I'll have to check Asafoetida of which I have never heard other than that the spice blend looks delicious and right up my alley! Yay for movie night with your spicy popcorn!!
Good luck it is a foundation of many Indian vegetarian dishes, it is incredibly pungent but works to temper an oil... It adds that 'umami' flavour profile and I use it a lot... Try looking for it's other name, hing 🙂
Thanks Lynn, it really did rock my world (sad maybe), I usually struggle and tweak with book recipes but this one was a straight up 11 out of 10, possibly the first I have ever cooked from a book.
Thank you so much Claire, the 20th Century Fox thing was already tee'd up on the screen whilst I was making this dish so after a taste test the picture kinda took itself. It is really rare for me to post a pretty straight up and down book recipe but I knew straight away there was no improving this, it blew my mind and has definitely changed the way I eat popcorn 😉
Oh yeah 'Super 8' definitely watch it, took me right back 'mumble' years 😀
That sounds divine! apple cider vinegar is another favorite in our house. That pairs really well with pop corn.
Thanks Rachel... Apple cider vinegar sounds awesome and very British in many ways, I have thoughts a thunking as a treat for my wife who has a weakness for salt and vinegar!