Chaat Masala Popcorn

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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 🙂

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Makes a huge tin-ful! (Hard to be precise)

2 tbsp oil
1/2 cup popping corn
3-4 heaped tbsp chaat masala

  1. Heat the oil in a large heavy-bottomed pan.
  2. 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!
  3. When the corn has stopped popping, transfer to an airtight tin or container.
  4. Add the chaat masala, close the tin/container and shake so that all of the masala is evenly distributed.
  5. Enjoy!

So what do you think? Feel free to share your questions and comments below! We’d love to hear what you have to say.

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2 thoughts on “Chaat Masala Popcorn

  1. Ladies, your blog is fabulous. My taste in food and the things that I like to cook is scarily similar to yours – possibly all of us third culture kids have similar foodie sensibilities! I make what I call* “ginger pickle popcorn” – stovetop popcorn mixed with 1 part ground ginger, 1 part madras curry powder, 1/2 part chili powder and salt. Not sure if you are pickle/achar lovers but it tastes exactly like the bottled ginger kind, my personal fave 🙂

    *not a Miranda reference

  2. Thanks love! Ha, I think we’re people who have been caught between many cultures, so our first instinct is mix things up! We will definitely try it, it sounds wonderful 🙂 I was also wondering what butter chicken masala on popcorn would taste like….Hope you’re well!

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