See this popcorn? This popcorn looks just like normal popcorn – but it’s deadly. Well, deadly in a hot-and-spicy-but-luckily-won’t-actually-kill-you-or-cause-you-any-major-harm-sort-of-way. This isn’t the sweet and innocent popcorn you shovel into your mouth when you watch a lovely rom com with your two favourite stars who act like they can’t stand each other in the beginning but are certain to run into each other’s arms right before the credits. No, this is grown-up popcorn – maybe the kind you nibble on with a whisky over ice (or whatever Grown-ups are supposed to drink!) at a fancy soiree?
The twist here is a magical ingredient called chaat masala. Here in the UK, although Indian food is widely consumed, Indian street food isn’t yet mainstream, including chaat, a dish made up of cubed potatoes, crispy dough rounds, chickpeas and yoghurt, topped with a tamarind sauce and chaat masala which provides a tangy and spicy kick! Head over to an Asian supermarket and make this simple but moreish snack today – you’ll see 🙂
Makes a huge tin-ful! (Hard to be precise)
2 tbsp oil
1/2 cup popping corn
3-4 heaped tbsp chaat masala
- Heat the oil in a large heavy-bottomed pan.
- When the oil is hot, add the popping corn and cover immediately. Keep the pan on medium heat for 30 seconds and then take off the heat. If you can, shake the pan so that all the corn has a chance to pop!
- When the corn has stopped popping, transfer to an airtight tin or container.
- Add the chaat masala, close the tin/container and shake so that all of the masala is evenly distributed.
So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.