RECIPE

Indian Popcorn

• Recipe by Melissa Rubel Jacobson

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.

• Fast
• Healthy
• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

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

Directions

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.