Indian Spiced Popcorn Recipe
Indian flavours really are my "mojo", and this spicy popcorn features all of the greatest hits of Indian food, and NO, that does not mean curry!
Servings 2 Servings
Calories 616kcal
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.
Notes
Adapted from Madhur Jaffrey: At Home With Madhur Jaffrey
Nutrition
Serving: 1 | Calories: 616kcal | Carbohydrates: 46g | Protein: 6g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 2363mg | Fiber: 6g | Sugar: 21g
