Coconut Masala Popcorn

Quick stovetop popcorn tossed in a fragrant coconut oil masala with cumin, black pepper, and black salt. Ready in about 10 minutes for a crunchy, savory snack.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, add the coconut oil, cumin powder, black pepper powder, and black salt. Mix well until the spices are evenly combined.

Step 2

Place a thick-bottomed saucepan or kadai on high heat for 1–2 minutes. Add the dry corn kernels directly to the hot pan and immediately cover it with a tight-fitting lid.

Step 3

As soon as the kernels begin popping, reduce the heat to medium. Gently shake the pan every few seconds while keeping the lid closed. This helps the popcorn cook evenly and prevents burning.

Step 4

When the popping slows to about 2–3 seconds between pops, switch off the heat. Wait a few seconds before opening the lid carefully to avoid escaping steam.

Step 5

Transfer the freshly popped popcorn to a large mixing bowl.

Step 6

Pour the prepared coconut masala over the warm popcorn. Toss well using a large spoon or by gently shaking the bowl until every piece is evenly coated.

Step 7

Serve immediately for the best crunch, or store in an airtight container for up to 2 days.