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. More Tasty Snacks

Melissa Rubel Jacobson
November 2007

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Recipe Summary

total:
20 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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