I am calling these popcorns chutpatta as the spices and seasonings I have used gives it a hot-sour taste. Chut-patta represents that hot and sour taste in your mouth. Most of the street foods in India will have the chut-patta taste. Zingy, tangy and slightly hot chat masala makes these popcorn chut-patta. This seasoning is a blend of coriander seeds, cumin seeds, fennel seeds, powdered ginger and mint, asafetida, mango powder and black salt. Ready to eat chat masala is available in most Indian shops.
My favourite one is from a store called Savoury spice shop.
- 1 cup of organic popping corn kernels
- 4 tbsp. Ghee
- Mixture of 1 tsp Cayenne pepper, 1tsp turmeric powder, 1 tsp chat masala
- Himalayan salt to taste
- 1/4 tsp dry mango powder (optional)
- 2 tbsp Ghee (optional)
- Heat a deep pan, add Ghee
- Turn the heat to medium and add the corn kernels, cover the pan.
- Once the corn starts popping, lift the pan from heat, give it a quick shake with the lid on and put it back on the heat.
- Repeat this till all the corn is popped and you don’t hear the popping sound anymore. This process should not take more than 60-70 seconds.
- Turn off the heat, lift the lid and all the seasonings including mango powder and shake.
- Want more buttery flavour? Add another tablespoon of Ghee or two.