Imagine munching on crunchy, perfectly spiced popcorn with a burst of flavor in every bite. That's the experience you get with masala popcorn, a popular Indian snack that's guaranteed to tantalize your taste buds. The salty and spicy combination is so addictive that you'll find yourself going back for more, unable to resist the temptation.
But be warned - this snack is dangerously delicious! You might try to save it for later, but the truth is, it's hard to resist the temptation of indulging in the whole bowl at once. The good news is that if you do manage to save some, it stays fresh and crispy for days, allowing you to savor the flavors over time.
So, next time you're looking for a snack that's both satisfying and flavorful, reach for some masala popcorn and enjoy the irresistible combination of spices that will leave you wanting more.
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Why you will love this recipe?
- Perfectly balanced spices: My recipe includes a carefully selected blend of spices that add just the right amount of heat and flavor without overwhelming the taste buds. The result is a well-rounded seasoning that complements the popcorn perfectly.
- Crispy and fresh: Thanks to the use of ghee, my popcorn stays fresh and crispy for longer. No more stale, soggy popcorn that leaves you feeling disappointed!
- Customizable: While my recipe is delicious as is, it's also highly customizable. Add more or less spice to suit your taste preferences, or experiment with different toppings for an extra burst of flavor.
- Budget-friendly: Making your own popcorn is much cheaper than buying pre-packaged microwave popcorn. Plus, you have control over the ingredients used, ensuring a healthier and more satisfying snack.
More on masala popcorn
To achieve the perfect crispness in spiced popcorn, the key ingredient is none other than ghee. Ghee is a form of clarified butter that is produced by heating regular butter until the milk solids separate, leaving behind a rich, golden liquid. Although it may seem like a complicated process, making ghee at home is actually quite simple. However, if you don't have the time or inclination to do so, it can easily be found in Indian stores or supermarkets.
With the addition of ghee, this Indian spiced popcorn becomes not only crisp but also takes on a delightful, buttery flavor that perfectly complements the aromatic spices used in the seasoning and gives you the movie theater popcorn touch. So go ahead and add some ghee to your popcorn for an extra touch of flavor and crunch!
If you're not in the mood for masala popcorn, there's an easy solution - simply skip the spices and season with salt alone. This simple yet satisfying snack can be ready in just 10 minutes and is a cost-effective alternative to buying a microwave bag of popcorn.
In fact, making your own popcorn is not only cheaper but also healthier since you have control over the amount of salt and oil used. Plus, it's a fun and customizable snack that you can experiment with by adding different seasonings or toppings. So, whether you're in the mood for a spiced or classic version, homemade popcorn is a versatile and budget-friendly snack that's perfect for any occasion.
Can I make popcorn in the Instant Pot?
Yes. I find Instant Pot one of the best ways to make popcorn at home. The main reason is that the pot heats evenly and maintains the heat throughout the process, which is very important to get all the corn kernels popped. Next, it is also less messy to make popcorn in the Instant Pot when compared to the stovetop.
I have made popcorn in several ways and found the Instant Pot gives me the best results. There were fewer unpopped corn kernels and none of the popped corn kernels were burnt. However, if you do not have access to an Instant Pot, I am also listing alternative cooking methods to make masala popcorn.
Ingredients
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.
Spices: I use ground turmeric, chili powder (or cayenne), and chaat masala. Chaat masala is a spice mix that is commonly used in Indian street foods and savory 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 or other online stores.
Lemon/lime juice: This is purely optional. If using, add it just before serving (see tips section below).
Step-by-step instructions
Step 1: Set the Instant Pot to saute mode (more). Wait for the pot to heat and indicate 'Hot'. Add ghee and let it melt (images 1 and 2).
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).
Alternative cooking method
Stovetop
Heat a heavy-bottom saucepan (make sure it is hot) and add ghee/coconut oil. To check if the pot is hot enough, add 1-2 corn kernels and wait for them to pop. Once they pop, add the spices and corn kernels. Mix well and cover with a well-fitting lid.
Let the corn kernels pop - this may take 8-10 minutes depending on the heat. Keep shaking the pot every few minutes and keep a close eye as the popcorn may burn easily if unmonitored.
Microwave
Place the ghee/ coconut oil, spices, and corn kernels in a microwave-safe bowl. Mix well and cover with a well-fitting lid, with space for the steam to escape. Microwave for 3-4 minutes.
Once the corns are popped, let them sit for about a minute before opening the lid. You may choose to skip the oil when popping corn in a microwave. Do not leave the popcorn unattended when microwaving it.
Useful tips
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.
To revive old and dry kernels, place one cup of the kernels in a jar and add one tablespoon of water. Seal the lid and give it a good shake. Let it sit overnight so that the kernels can absorb the moisture.
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 being.
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.
Chaat masala adds a unique flavor to this Indian spiced popcorn. You can easily buy chat masala in any Indian grocery store or several online stores. However, if you do not have access to it, substitute it with dry mango powder and black Indian salt.
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.
For a variation, check out this caramel apple popcorn recipe.
More snacks
Click here to check out my collection of Indian snack recipes.
FAQs
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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Recipe card
Masala Popcorn (Indian Spiced Popcorn)
Ingredients
- ¾ cup popcorn kernels
- 3 tablespoon ghee
- ¼ teaspoon ground turmeric
- ¼ teaspoon chili powder or cayenne
- ½ teaspoon salt
- ½ teaspoon chaat masala
- 1 tablespoon lemon juice
Instructions
- 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.
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