Popcorn is a sacred tradition in my house. There is one version that is my go-to in a pinch, and one for when I have some time to sit and prepare. This recipe is for my super quick popcorn fix. I typically reserve this popcorn for when my sister has decided on an impromptu movie and she’s already reaching for the remote.
The spice mix is very simple and utilizes a lot of Indian spices. I also go heavy handed with the sugar rather than the salt and it might seems counterintuitive but trust me on the sugar ration. it is definitely correct. I also decided to go ahead and add sriracha to this recipe because it really levels up the flavor profile. This popcorn is not meant for storing, it is meant to be eaten right away. You can use pretty much any popcorn you have. Microwave popcorn tends to have salt so just season to taste with the chaat masala and salt, you don’t want to overwhelm the popcorn with saltiness.
Combine your dry spice mix and keep aside. In a very large mixing bowl add sriracha and dry spice mix and continuously toss for 1-2 minutes. You want to see the granularity of the spices on the outside of the kernels. A pro tip is to grind your spice mix in a spice grinder to get it even finer. I learned that from Alton Brown! The finer the seasoning, the better it adheres!
Masala Popcorn
Ingredients
- 1/4 cup popping corn
- 2 tbsp neutral oil
- 1 tbsp sriracha
- 1 tbsp sugar
- 2 tsp lal mirch
- 1 tsp chaat masala
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp asofoteida
- salt to taste
Instructions
- Combine all of your dry spices in a small bowl. Pop the popcorn according to package instructions. In a large bowl place 2 tbsp of your spice mixture. Add popcorn while it’s hot and toss to coat. Add sriracha and continuously toss.