لـ: Nitra Popcorn
Masala Popcorn
- نباتي صرف
- هندي
- ⏱ 10 min
- Serves 4
A spiced, tangy take on movie-night popcorn — a quick toss in a chaat-style spice mix while the kernels are still hot.
طريقة التحضير
- 1
Heat the oil
Heat the oil in a large, heavy-bottomed pot over medium-high heat with 2–3 kernels dropped in as testers.
- 2
Pop the corn
Once the test kernels pop, add the rest of the kernels in an even layer, cover with a lid, and shake the pot occasionally.
- 3
Listen for the popping to slow
Keep the pot moving over the heat until the popping slows to a few seconds between pops, then remove immediately from the heat to avoid burning.
- 4
Season while hot
Tip the popcorn into a large bowl and immediately sprinkle over the chaat masala, black salt and chilli powder if using.
- 5
Toss and serve
Toss quickly while the popcorn is still warm so the spices stick, and serve straight away for the best crunch.
Season the popcorn the moment it comes off the heat — the residual warmth and oil are what help the spices cling.