By Desi Popcorn, I just wish to convey that this is the basic roadside popcorn you get in India. There’s always a memory associated with popcorns- cinema halls, PVR, movie’s night, pajama party and the list goes on. These warm, salty, basic popcorn are a perfect chilling partner!
If popcorn has been synonymous to Act II for you, its time to change it. This humble recipe is reminiscent of the roadside popcorns that I have grown up having, before the PVR popcorn took over 😀
It is a highly customisable recipe of desi popcorn. I am now sharing some ideas to upgrade this basic recipe:
-Add in a stick of softened butter and toss vigorously to melt it and coat the butter well. You can replace oil with butter while cooking but I have seen that this leads to black spots over the popcorn. These black spots appear due to the burning salt in the butter.
– Add in a sachet of pizza seasoning to have some flavoured corns.
-You may ditch the turmeric and add some crushed black pepper while cooking. It would give you amazing pepper corns, no not peppercorns but pepper flavoured popcorns. Lol
– Add 1 Tbsp Kitchen King masala just when you are about to close the lid. (if you add it in the starting, the masala burns to give a bitter taste).
Try this amazing party snack Three Ingredient Potato Wedges. You may wish to try our Rose Float and Cracked Wheat Porridge (Meetha Daliya) too.
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- Thick Bottomed Cooker
- Measuring Cups and Spoons (I use and recommend this Combo)
- Corn Kernels
- Ghee
- Olive Oil
- Table Salt
- Turmeric
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Popcorn
Equipment
- Thick Bottomed Cooker
Ingredients
- ⅓ cup Corn kernels
- 1.5 Tbsp Ghee (clarified butter) (or any neutral tasting oil to make it vegan)
- Salt (adjust according to taste- swadanusar)
- ¼ Tsp Turmeric
Instructions
- Take a thick bottomed cooker (with weight/ whistle removed from the lid) or a thick bottomed kadhai on medium flame and add all the ingredients.
- Stir everything for a couple of minutes till kernels just start to pop.
- Quickly cover the utensil (with the lid if using a cooker/ with a plate or glass cover if using a kadhai). Shake utensil so that the unpopped kernels settle to bottom and eventually pop
- Turn off the flame after the popping stops and enjoy hot.
Notes
- If using a kadhai, be careful as the corn may pop out of it.
- You may substitute ghee with any neutral tasting oil to make it vegan. Ghee gives a wonderful flavour, though
- After popcorns are cooked, a residue of salt, turmeric at the base of the utensil is normal.
Below segment gives an approximate of the nutrition facts (using a third party calculator) of the recipe. serving.
