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–+ servings
Indian masala popcorn falling out onto a counter from a gold popcorn container.

Indian Masala Popcorn

Shri Repp
This Indian masala popcorn is spicy, tangy, and oh-so addictive. It gets its bold flavor from the homemade masala or spice blend that features chaat masala, fennel seeds, and chili powder. It can be made on the stovetop or with microwave popcorn for a delicious late night movie snack.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Snack
Servings 3 cups

Equipment

Ingredients
 

Popcorn Seasoning (Masala) Ingredients

  • 1 ½ teaspoon fennel seeds
  • 1 teaspoon sugar
  • ¾ teaspoon chaat masala
  • ½ teaspoon amchur powder
  • ¼-½ teaspoon sea salt Note 1
  • ¼ teaspoon turmeric
  • ¼ teaspoon Kashmiri chili powder

Popcorn Ingredients (Skip if you are using microwave popcorn)

  • 2 tablespoons vegetable oil or ghee Note 2
  • ¼ teaspoon turmeric
  • 2 tablespoons popcorn kernels

Instructions
 

  1. Make popcorn seasoning (masala): Add 1 ½ teaspoon fennel seeds, 1 teaspoon sugar, ¾ teaspoon chaat masala, ½ teaspoon amchur powder, ¼-½ teaspoon sea salt, ¼ teaspoon turmeric, and ¼ teaspoon Kashmiri chili powder into a spice grinder. Finely grind into a powder. Doing this step makes the spices into a powder and helps the seasoning stick to the popcorn easily.
  2. If you are using microwave popcorn, skip to step 5. If making stovetop popcorn, get a large heavy-bottomed pot with a lid. Add 2 tablespoons vegetable oil or ghee to the pot and turn the stove on to medium-high heat.
  3. Once the ghee is melted, add ¼ teaspoon turmeric and stir it into the oil. This helps the popcorn get its iconic yellow color.
  4. Add 2 tablespoons popcorn kernels in and briefly stir to coat all the kernels in the oil and then close the lid. Once you start hearing popping, use two hands to shake the pot – one hand to hold the handle and one with an oven mitt/towel to carefully hold the lid in place – until you hear the popping slow to every 3-4 seconds. Turn off the heat. The shaking motion ensures that kernels rotate and evenly pop.
  5. Transfer popcorn into a bowl large enough bowl to toss it with seasoning. While the popcorn is still warm, pick up a heavy pinch of seasoning with your hand, hold it high above the bowl, and sprinkle a large amount of the masala from a high height. This makes sure that when the seasoning drops to the popcorn it spreads to a larger surface area. Toss or mix the popcorn and continue to sprinkle the popcorn to desired level. Enjoy! Store extra popcorn seasoning and store for future use.
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Notes and Tips

(Note 1) The amount of salt depends on if you are popping your own popcorn or using already salted popcorn. If you are unsure about how much salt to use, opt for the lower range and then add more as desired!
(Note 2) Do not use butter instead of ghee/oil when popping stovetop popcorn. The milk solids in the butter will burn. If you don’t have ghee to impart the buttery flavor, simply melt butter and coat the popcorn in additional butter once it is popped.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!