Ingredients and Method to make Masala Popcorn
1 tbsp oil
1/4 cup pop corn (or popping corn as it is called in some stores)
1/8 tsp of turmeric powder
1/8 tsp of red chili powder (can be substituted with cayenne) or to taste
salt to taste ( I needed just a little more than 1/4 tsp)
a pinch of asafoetida powder (hing/perungayam) (optional)
In a large heavy bottomed pan, add oil and all the other ingredients. Toss or mix well, cover with a lid and place on high heat. Make sure to have the lid lifted very very slightly to allow the steam to escape.
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When the popcorn begins to pop lower heat to medium high. When the popcorn has almost fully popped and the sound of popping has slowed down. Turn off heat. Allow the popping to completely stop. Remove and serve hot or cool and store in an air tight container and serve within a day or two for the best freshness in taste.
Updated with notes :
In my opinion, adding spices to the oil coats each kernel of popcorn more evenly with the spices. That said, if you are using a lighter pan, or are uncomfortable with adding spices to the oil, leave it out, allow the pop corn to pop, then add spices, just leave out the asafoetida powder, then toss the popcorn to make sure the spices are properly mixed in.
1 tbsp oil
1/4 cup pop corn (or popping corn as it is called in some stores)
1/8 tsp of turmeric powder
1/8 tsp of red chili powder (can be substituted with cayenne) or to taste
salt to taste ( I needed just a little more than 1/4 tsp)
a pinch of asafoetida powder (hing/perungayam) (optional)
In a large heavy bottomed pan, add oil and all the other ingredients. Toss or mix well, cover with a lid and place on high heat. Make sure to have the lid lifted very very slightly to allow the steam to escape.
The copyright of this content belongs to Veginspirations.com
When the popcorn begins to pop lower heat to medium high. When the popcorn has almost fully popped and the sound of popping has slowed down. Turn off heat. Allow the popping to completely stop. Remove and serve hot or cool and store in an air tight container and serve within a day or two for the best freshness in taste.
Updated with notes :
In my opinion, adding spices to the oil coats each kernel of popcorn more evenly with the spices. That said, if you are using a lighter pan, or are uncomfortable with adding spices to the oil, leave it out, allow the pop corn to pop, then add spices, just leave out the asafoetida powder, then toss the popcorn to make sure the spices are properly mixed in.
