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Masala popcorn

Helen T. Patterson
A quick, crunchy snack bursting with the bold flavor of noodles masala.
This fiber-rich, low-fat popcorn is easy to make in just 10 minutes, perfect for a satisfying snack anytime.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 4

Equipment

  • 1 Large pot
  • 1 lid (fits pot, allows steam to escape)
  • 1 spatula or ladle
  • 1 large mixing bowl

Ingredients
  

  • ¼ cup corn kernels
  • 2 tablespoons virgin coconut oil
  • ¼ to ½ teaspoon salt
  • 2 teaspoons noodles masala powder or 1½–2 instant noodle seasoning sachets

Instructions
 

  • Heat the oil: Place a large, heavy-bottomed pot on medium heat and pour in the virgin coconut oil.
    Allow it to warm for about 30 seconds until slightly shimmering. This ensures the kernels pop evenly without burning.
  • Add the corn kernels: Once the oil is hot, add the corn kernels to the pot.
    Stir gently for a few seconds so that each kernel is lightly coated with oil.
    This step helps the popcorn pop uniformly.
  • Start popping: Cover the pot with a lid, leaving a small gap for steam to escape.
    Listen closely as the kernels start to pop.
    Keep the pot over medium heat and gently shake it occasionally to prevent sticking and ensure even popping.
  • Finish popping: When the popping slows down significantly, remove the pot from heat.
    Give it a gentle shake once more to allow any remaining kernels to pop.
    Opening the lid at this stage ensures crisp popcorn without letting steam make it soggy.
  • Season the popcorn: Transfer the freshly popped corn immediately into a large mixing bowl.
    Sprinkle the noodles masala evenly over the popcorn, followed by the salt.
    Toss gently with a ladle or spatula to coat every piece with the seasoning.
  • Serve immediately: For best results, enjoy the popcorn right away while it’s warm and crunchy.
    It makes a perfect snack for movie nights, tea time, or a quick, satisfying treat anytime.

Notes

  • Use fresh, high-quality corn kernels for maximum popping.
  • Avoid adding oil and kernels together; heat oil first.
  • Shake the pot gently while popping to prevent burning.
  • Sprinkle masala while the popcorn is warm for even coating.
  • Cool completely before storing to maintain crispiness.
  • Adjust salt and spice levels according to taste preference.
  • Coconut oil adds a subtle flavor but any neutral oil can work.