Masala Popcorn
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 6 cups
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 2 tablespoons canola oil
- 1/4 teaspoon ground turmeric
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/8 teaspoon asafetida
- 1 (3.2-ounce) bag microwave popcorn (movie-theater butter flavor or plain and salted, popped according to package directions)
- 1 teaspoon coarsely chopped fresh thai green chile
- 10 (1 1/2 inch) fresh curry leaves (more if smaller), whole or cut crosswise into thin strips.
- 1/4 teaspoon kashmiri chile powder
- Carbohydrate 16 g(5%)
- Fat 14 g(21%)
- Fiber 3 g(13%)
- Protein 2 g(5%)
- Saturated Fat 2 g(9%)
- Sodium 79 mg(3%)
- Calories 188
Preparation Place the popcorn in a large bowl. In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.) From Rasika: Flavors of India © 2017 by Ashok Bajaj and Vikram Sunderam. Reprinted with permission by Ecco, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Place the popcorn in a large bowl. In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.) From Rasika: Flavors of India © 2017 by Ashok Bajaj and Vikram Sunderam. Reprinted with permission by Ecco, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
