Achari Masala Popcorn Recipe – Easy Indian Spiced Snack

Last Updated on 6 months ago by Neha Deshmukh

Achari Masala Popcorn Recipe – Easy Indian Spiced Snack

Okay, let’s be real. Popcorn is always a good idea, right? But sometimes, you want something a little…more. Something with a kick! That’s where this Achari Masala Popcorn comes in. It’s seriously addictive – a perfect blend of crunchy, spicy, tangy, and buttery goodness. I first made this when I was craving something savory and different during a movie night, and it’s been a family favorite ever since. It’s so easy, you’ll wonder why you haven’t been making it all along!

Why You’ll Love This Recipe

This isn’t your average movie snack. We’re taking humble popcorn and giving it a vibrant Indian twist with achari masala. It’s quick to make – ready in under 15 minutes! – and requires minimal ingredients. Plus, the flavour is just incredible. It’s a fantastic way to satisfy those snack cravings with a little bit of spice and a whole lot of flavour.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup Popcorn Kernels (about 150g)
• 2 tbsp Butter | Oil | Ghee (30ml) – plus a little extra for drizzling
• ?? tbsp Achari Masala Mix (adjust to your spice preference – start with 1 tbsp and add more!)
• A pinch of Salt (to taste)

Ingredient Notes

Let’s talk ingredients! This is where things get interesting.

• Achari Masala: This is the star of the show! “Achari” refers to pickle, and this masala blend is inspired by the flavours of Indian pickles – tangy, spicy, and a little bit fruity. You can find it in most Indian grocery stores, or online. It varies regionally, so feel free to experiment with different brands to find your favourite. Some have more mustard seeds, others more chili powder.
• Butter vs. Oil vs. Ghee: This is a personal preference! Butter gives a lovely richness, oil is a lighter option, and ghee (clarified butter) adds a beautiful nutty flavour. I often use ghee for this recipe – it just elevates the whole thing. About 30ml of any of these options works perfectly.
• Popcorn Kernels: Any type of popcorn kernel will work, but I find that mushroom kernels give a nice, full pop.
• Salt: Don’t skip the salt! It really balances the flavours.

Step-By-Step Instructions

Alright, let’s get popping!

1. First, melt the 2 tablespoons of butter (or oil/ghee) in a heavy-bottomed pan or pressure cooker over low heat. A heavy bottom prevents burning.
2. Add the popcorn kernels to the melted butter and stir well to make sure they’re all nicely coated. This helps with even popping.
3. Now, cover the pan with a lid, but leave a small gap for steam to escape. This is important! Otherwise, you’ll end up with soggy popcorn.
4. Cook on low flame, gently shaking the pan occasionally, until the popping slows down significantly (about 10-12 minutes). Once it’s mostly stopped, turn off the heat and let it rest, covered, for about 5 minutes. This prevents any unpopped kernels from burning.
5. While the popcorn is resting, warm a little extra butter in a separate small pan. Add the achari masala mix and stir briefly – just until fragrant (about 30 seconds). Be careful not to burn the masala!
6. Pour the spiced butter mixture over the popped popcorn in a large bowl. Toss, toss, toss! You want to make sure every single kernel is coated in that delicious masala.
7. Finally, season with a pinch of salt and serve immediately while warm. Seriously, don’t wait – it’s best enjoyed fresh!

Expert Tips

Want to take your Achari Masala Popcorn to the next level? Here are a few tips I’ve learned along the way:

• Preventing Burnt Popcorn: Low and slow is the key! Keep the heat on low and shake the pan frequently.
• Even Masala Coating: The key is to drizzle the spiced butter evenly over the popcorn and toss thoroughly.
• Adjusting Spice Levels: Start with 1 tablespoon of achari masala and taste as you go. You can always add more, but you can’t take it away!
• Don’t overcrowd the pan: If you’re making a large batch, pop the popcorn in two batches to ensure even cooking.

Variations

Let’s get creative!

• Vegan Option: Simply substitute the butter with a good quality plant-based butter. It works beautifully!
• Spice Level Adjustments: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chili to the spiced butter.
• Festival Adaptations: This makes a fantastic Diwali snack! You can package it up in little cones or boxes for gifting. My aunt always adds a sprinkle of sev (crispy chickpea noodles) for extra crunch during Diwali.

Serving Suggestions

This popcorn is amazing on its own, but it’s also great with:

• A cup of chai (Indian tea)
• A cold glass of lassi (Indian yogurt drink)
• As part of a movie night spread with friends and family

Storage Instructions

While it’s best enjoyed fresh, you can store leftover popcorn in an airtight container at room temperature for up to 2 days. It will lose some of its crunch, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

• Is Achari Masala gluten-free? Most achari masala blends are naturally gluten-free, but it’s always best to check the label to be sure, especially if you have a severe allergy.
• Where can I find Achari Masala? You can find it at most Indian grocery stores, or online on websites like Amazon.
• Can I make this in an air fryer? While I haven’t tried it myself, some people have successfully made popcorn in an air fryer. You’ll need to experiment with the temperature and timing.
• What type of popcorn kernels work best? Mushroom kernels tend to hold the masala better, but any type will work.
• How do I adjust the salt level? Add a pinch of salt at a time, tasting as you go, until you reach your desired level of saltiness.