This perfectly spiced and well-popped masala popcorn is the ultimate snack to serve at your movie nights or as a quick treat, and it's ready in less than 10 minutes! With just a few simple ingredients and some easy-to-follow instructions, you can create a delicious and satisfying snack that's perfect for any occasion.
Indulge in irresistible masala popcorn with a burst of salty and spicy flavors in every bite. Its addictive taste is hard to resist, making it challenging to save for later. Thankfully, if you manage to resist, this snack retains its crispiness for days, ensuring you can savor the flavors over time.
Achieving the perfect crispness in spiced popcorn relies on a key ingredient: ghee. Adding ghee not only enhances the crispiness but also imparts a delightful buttery flavor that complements the aromatic spices, offering a touch of movie theater-style popcorn. For a simpler option, skip the spices and season with salt for a quick, cost-effective snack in just 10 minutes.
Want more? Try this crispy and crunchy popcorn chicken.
Why you will love this recipe?
- My recipe includes a blend of spices that add just the right amount of heat and flavor without overwhelming the taste buds.
- Thanks to the use of ghee, my popcorn stays fresh and crispy for longer. No more stale, soggy popcorn that leaves you feeling disappointed!
- Making your own popcorn is much cheaper than buying pre-packaged microwave popcorn.
Popcorn kernels: Use kernels that are fresh and have the right amount of moisture (see tips section).
Ghee: Ghee works best in this recipe and also gives you that buttery flavor. You can use store-bought or homemade ghee. For a vegan version, use coconut oil.
See the recipe card for full information on ingredients and quantities.
Step 1: Set the
Step 2: Add the ground turmeric, chili powder, salt, and corn kernels (images 3 and 4).
Step 3: Mix well to coat them evenly. Wait for 30 seconds and mix again. The kernels will begin to sizzle at this stage (image 5).
Step 4: Put the glass lid on. The popcorn begins to pop after about one minute (images 6 and 7).
Step 5: Let all the corn kernels pop. This may take 5-6 minutes (image 8).
Step 6: Once the corn is popped, add chaat masala and mix well (images 9 and 10).
Use the right popcorn kernels. They must be fresh and not too dry. If they are dry and lack moisture content, they will not pop. Make sure the kernels are within the use-by date.
It is really important that the pot is hot before you add the corn kernels. Select saute mode and set it to more (highest). Wait for the IP to display the 'Hot' message before you begin.
Use ghee (clarified butter) for the best-tasting popcorn. It has a high smoking point and will not burn. It also adds that delicious buttery flavor to the popcorn. However, for a vegan version, replace it with coconut oil.
It is really important to add the lemon juice just before serving. If you plan to make the popcorn and store it, do not add the lemon juice. Add it only when you are ready to serve.
Chaat masala or chat masala is a spice mix that is commonly used in 'chaat' - savory street foods and snacks. It is made with dried mango powder, black Indian salt (kala namak), cumin powder, and several other spices. It is easily available in Indian grocery stores.
Oil with a high smoking point (like ghee or coconut oil) works best to make popcorn. I like to use ghee to make this masala popcorn as it also adds a buttery flavor. To make it vegan, use coconut oil.
Store the popcorn in an air-tight container at room temperature. Do not add lemon/lime juice if you plan to store the popcorn, as it will turn soggy.
There are two main reasons - old kernels and uneven heat. If the kernels are old, they may be too dry to pop. See the tips section above on how to revive them. Also, they will not pop if the pot is not hot and the heat is not maintained throughout the popping. Make sure the pot is hot (saute - more) before starting to make the popcorn.
No. Butter tends to burn quickly and is not suitable for making popcorn. To flavor your popcorn with butter, it is best to add melted butter to the popcorn once it is cooked.
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Masala Popcorn (Indian Spiced Popcorn)
- Set the Instant Pot to saute mode (more).
- Once it indicates 'hot', add ghee and let it melt.
- Add the ground turmeric, chili powder, and salt.
- Add the corn kernels and mix well to coat them evenly.
- Wait for 30 seconds and mix again. The kernels will begin to sizzle at this stage.
- Put the glass lid on. The popcorn begins to pop after about one minute.
- Let all the corn kernels pop. This may take 5-6 minutes.
- Cancel the saute mode and let it sit for one more minute.
- Add chaat masala and mix well.
- If you plan to serve the popcorn immediately, add the lemon juice and mix well.
- If you plan to store the popcorn, do not add the lemon juice. Cool and store the popcorn in an air-tight container. Add the lemon juice just before serving.