Popcorn Recipe
Choice of Classic, Chai Wala or Masala.
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Ingredients
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Classic Popcorn
Chai Wala Popcorn
Masala Popcorn
Method
Classic Popcorn
Heat the oil
Place a large heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add 2 tbs neutral oil and let it warm for 30 seconds.
Test kernel
Drop 2-3 popcorn kernels into the oil and cover. When they pop, the oil is hot and ready (about 1–2 minutes).
Pop the kernels
Add 1 cup popcorn kernels in an even layer, cover, and remove pot from direct heat for 10 seconds (this evens the temperature). Return to heat and gently shake the pot every 15–20 seconds to prevent burning. Keep the lid slightly ajar to allow steam to escape. When popping slows to 2–3 seconds between pops, remove from heat.
Finish and season
Immediately transfer popcorn to a large bowl. Drizzle 1 tbs melted butter over popcorn and sprinkle 1 tsp fine sea salt. Toss gently to coat evenly. Serve warm.
Chai Wala Popcorn
Prepare spiced sugar
In a small bowl combine 2 tbs brown sugar, 1 tsp ground cinnamon, 1 tsp ground cardamom, 1 tsp ground ginger and 1 tsp fine salt. Mix thoroughly and break up any lumps.
Pop the kernels
Using the same popping method as Classic Popcorn: heat 2 tbs oil in a heavy pot, test with 2–3 kernels, then add 1 cup kernels, cover and shake until popping slows to 2–3 seconds between pops. Remove from heat.
Coat with butter and spices
Transfer the hot popcorn to a large bowl. Drizzle 1 tbs melted butter over the popcorn and immediately sprinkle the prepared spiced sugar mixture. Toss or gently shake the bowl to distribute the chai spice evenly, ensuring sugar melts slightly on the warm popcorn. Taste and adjust salt or spices if needed.
Serve
Serve warm. If you prepare ahead, keep the spiced sugar separate and toss just before serving so the popcorn remains crisp.
Masala Popcorn
Mix masala
In a small bowl combine 1 tsp amchur, 1 tsp chaat masala, 1 tsp ground cumin, 1 tsp red chili powder and 1 tsp fine salt. Stir to combine.
Pop the kernels
Using the standard popping method: heat 2 tbs oil in a heavy pot, test with 2–3 kernels, add 1 cup kernels, cover and shake until popping slows to 2–3 seconds between pops. Remove from heat.
Season popcorn
Transfer the hot popcorn to a large bowl. Drizzle 1 tbs melted butter over popcorn and immediately sprinkle the masala mixture. Toss thoroughly so the spice blend adheres to the popcorn. Adjust heat or tang by adding more chili powder or amchur to taste.
Serve
Serve immediately for best texture. If making ahead, store the masala separate and dust just before serving.