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.
Nicole
Saturday 9th of February 2019
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!
Amanda
Saturday 9th of February 2019
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!
Patty
Saturday 9th of February 2019
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!!
Brian Jones
Thursday 26th of April 2018
I agree, I sweet popcorn leaves me cold most of the time.
Nicole
Wednesday 25th of April 2018
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!
Brian Jones
Thursday 26th of April 2018
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!