Masala Spiced Popcorn
Tangy, spicy, and buttery Achari Masala Popcorn combines the comforting crunch of popcorn with the bold flavors of Indian pickles. High in fiber, low in carbs, and packed with good fats, it’s a quick and satisfying snack for evenings, movie nights, or anytime you crave a flavorful bite.
Equipment
- 1 Heavy-bottomed pan or pressure cooker
- 1 Measuring Cup
- 1 Measuring Spoon
- 1 Mixing Bowl
- 1 spoon or spatula
Ingredients
- 1 cup Popcorn kernels
- 2 tbsp Butter oil, or ghee
- ½ tbsp Achari masala mix
- Pinch of Salt
Instructions
- Preparing the Pan and Butter: Start by selecting a heavy-bottomed pan or a pressure cooker, as this ensures even heat distribution and prevents the popcorn from burning. Place the pan on low to medium flame. Add 2 tablespoons of butter, oil, or ghee to the pan. Allow the fat to melt completely, swirling the pan gently so it coats the bottom evenly. The aroma of melted butter or ghee is your first signal that the base is ready.
- Adding the Popcorn Kernels: Once the butter is warm and slightly bubbling, carefully add 1 cup of popcorn kernels to the pan.Stir the kernels gently for a few seconds to coat them evenly with the melted butter. This ensures that every kernel absorbs the rich flavor from the start.
- Covering and Popping the Kernels: Cover the pan with a lid, leaving a small crack for steam to escape. This prevents the popcorn from becoming soggy while allowing it to pop freely. Keep the flame low to medium; this ensures gradual and even popping without burning the kernels.
- Monitoring the Popping Process: Listen carefully as the kernels begin to pop. The popping may start slowly and then speed up. Gently shake the pan intermittently to help the unpopped kernels settle to the bottom. This prevents scorching and ensures uniform popping. When the rapid popping slows down to one pop every 2–3 seconds, it’s time to turn off the heat.
- Letting the Popcorn Settle: After turning off the flame, keep the lid on for an additional 3–5 minutes. This allows any remaining kernels to pop from residual heat and ensures the popcorn is fully fluffy and crisp.
- Preparing the Achari Masala Butter: In a small separate pan, warm 1 tablespoon of butter over low heat. Once melted, add ½ tablespoon of achari masala mix to the butter. Stir continuously for 30–45 seconds to allow the spices to bloom, releasing their tangy, aromatic flavors. Remove the pan from heat immediately after the spices are fragrant to avoid burning.
- Combining Popcorn and Masala Butter: Transfer the freshly popped popcorn into a large mixing bowl. Pour the achari masala butter over the popcorn gradually while tossing the popcorn gently with a spatula or spoon. Make sure every kernel is coated evenly with the buttery, spicy masala mix.
- Adding Salt and Final Toss: Sprinkle a pinch of salt over the coated popcorn. Toss the popcorn thoroughly once again to balance the flavors evenly. Taste a kernel to check seasoning, adjusting with more salt if necessary.
- Serving the Achari Masala Popcorn: Transfer the perfectly coated popcorn into a serving bowl. Serve immediately while warm to enjoy its full crunch and aromatic spices. This snack pairs beautifully with evening tea, coffee, milkshakes, or even on movie nights.
Notes
- Always use a heavy-bottomed pan or pressure cooker to prevent burning the popcorn.
- Popcorn kernels should be fresh; old kernels may not pop fully.
- Adjust the achari masala spice according to your heat preference.
- For richer flavor, use ghee instead of butter or oil.
- Shake the pan gently during popping to avoid scorching.
- Serve immediately for the best crunch; leftover popcorn may lose crispness.
- Optional: sprinkle chaat masala or dried mint for extra flavor variation.
