The Bollywood edition of this movie theater staple is an addictive alternative to salted and buttery popcorn.
1 tablespooncurry powder
1 teaspoonturmeric powder
1 teaspooncinnamon powder
3 tablespoonsvegetable oil
1/3 cuppopcorn kernels
1 tablespoonextra-virgin olive oil
Prep time:5 minutes
Total time:10 minutes
Combine first 5 ingredients in mixing bowl. Stir and set aside.
Using a 5- to 6-quart cooking pot with tight fitting lid, heat oil on high about 1 minute. Add 3 kernels and close lid. Oil is ready when kernels pop.
Add remaining kernels. Move pot rapidly from side to side over high heat, holding lid slightly ajar to allow steam to escape. Remove from heat when kernels stop popping, about 2 minutes. Allow to cool. Dress with olive oil and toss with curry seasoning.