Spicy Stovetop Popcorn
A quick and easy Indian style spicy popcorn you can make on your stovetop!
Ingredients
- 1/4 cup Popcorn kernels handful
- Chili powder to taste
- 1/2 tsp Turmeric powder
- Salt to taste
- 2 tbsp Oil
Instructions
-
On a very low heat setting, pour 2 tbsp oil into a thick bottom pot and spread out a handful of popcorn kernels to fill the bottom of the pot, Gently shake the pot so that the oil mixes with the kernels. Don't overcrowd the pot, make sure each kernel touches the bottom of the pot.
-
Close the pot with a glass lid with a vent hole. If you do not have a lid with vent hole, just make sure you do not fully close the lid and leave a partial gap towards one end for the steam to escape. It is important for the steam to vent, otherwise the popcorn may not turn out to be crispier.
-
It will take about 3 or 4 mins for the oil to heat up and for the popcorn kernels to start popping. The popping will be slow in the beginning, pick up speed, and then slow down considerably and finally stop. Wait till the popping fully stops or slows down pretty much (takes about a minute or two). Important, do not ever open the lid while the kernels are still popping, they may fly all over your kitchen, or you may get hurt with hot flying kernels, popped corn, oil or steam.
-
When the popping stops (or when it reaches a point where the rate of popping has slowed down considerably), switch off the stove and partially open the lid to allow more steam to escape. Do not fully open the lid yet (as some lazy kernels may decide to pop on your face even after you switched off the stove).
-
Wait for a minute or 2 and then fully open the lid. Sprinkle chili powder, pinch of turmeric powder and popcorn salt and mix well. Taste and adjust seasoning if needed.
Recipe Notes
- It is recommended to use a thick bottom pot with a lid (preferably a glass lid where you can see through and with a vent hole for the steam to escape) to make the stovetop popcorn. The thick bottom pot transfers heat slowly and more uniformly thus preventing the popcorn from burning. If you do not have a lid with a vent hole, you can keep the lid partially open leaving a narrow gap towards one end for the steam to escape. If the steam cannot escape, it might make the popcorn a bit soggier and the popcorn may not turn out to be crispier.
- I generally use peanut oil or olive oil to make the popcorn. Coconut, vegetable, corn or canola oil should also work.
- And with the salt, you have to use popcorn salt (so that it coats well) which is a finer version of the regular table salt. If you don't have popcorn salt, you can make your own popcorn salt by grinding them to a fine powder in a spice jar.
- This recipe uses chili and turmeric powder, but you can also use other types of flavoring like garam or chat masala, melted caramel, melted butter etc.