My F&W
quick save (...)

Indian Popcorn

  • TOTAL TIME: 20 MIN
  • SERVINGS: 12
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

Inspired by the Indian snacks called chaat, this crispy, spicy, salty combination of popcorn and bits of fried serrano chiles and shallots is perfect with cocktails.

  1. 1/3 cup vegetable oil
  2. 4 medium shallots, very thinly sliced
  3. 2 serrano chiles, very thinly sliced
  4. 1 1/2 teaspoons mild curry powder
  5. 1 teaspoon nigella seeds (also sold as black onion seeds)
  6. 3/4 cup popcorn kernels
  7. Kosher salt
  1. In a large pot, heat the vegetable oil. Add the shallots and chiles and fry over moderately high heat, stirring occasionally, until they are golden, about 4 minutes. With a slotted spoon, transfer the fried shallots and chiles to a paper towel-lined plate to drain.
  2. In the same pot, cook the curry powder and nigella seeds over moderate heat until fragrant, about 1 minute. Stir in the popcorn kernels and cover. Cook, shaking the pan every 30 seconds, until the kernels have stopped popping, about 8 minutes. Season the popcorn with salt and transfer to a bowl. Sprinkle the popcorn with the shallots and chiles and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.