Ghee-Popped Popcorn With Chaat Masala

Ghee gives popcorn a nutty flavor. Jennifer McGruther

Ghee’s high smoke point makes it a great choice for high-heat applications, including popcorn. It also lends a beautiful buttery flavor to the corn.

For seasoning, chaat masala adds a delicious salty, sour, and piquant flavor. Chaat masala is an Indian spice mix that typically includes salt, coriander, black pepper, chiles, and mango powder. It’s a delicious seasoning for snacks and the perfect companion to popcorn.

Makes about 6 cups

• 2 tablespoons ghee
• 1/4 cup popcorn kernels
• 2 teaspoons chaat masala, finely ground
• Fine sea salt, to taste

Warm a large pot over medium-high heat and add the ghee. Let it melt completely, making sure it coats the bottom of the pot evenly.

Drop a few popcorn kernels into the pot and cover with the lid. When they pop, add the remaining kernels. Cover and shake the pot gently to make sure the kernels are evenly coated with ghee.

Keep the pot on the heat, shaking it occasionally to prevent burning and ensure even popping. Continue to shake the pot gently until the popping slows down to about 2 to 3 seconds between pops.

Once the popping slows significantly, remove the pot from the heat and transfer to a large bowl. Sprinkle with chaat masala and salt, toss to distribute the seasoning evenly, and serve.