The popcorn you are about to make is one flavored with vibrant South Asian spices, and has a savory and addicting flavor. Trader Joe's came out with a popcorn called Bollywood popcorn. The fitting name is a reference to the exciting film culture of India and the joys of snacking on popcorn in front of the big screen.
I did a a bit of research to learn about spices and where to find them near me. I also found a recipe on the internet but changed it to fit what I thought the Trader Joe's version tasted more like. (I've linked all my sources at the end of this instructable if you're interested)
This fusion of American buttered popcorn and Indian spices is the ideal movie-watching snack, or just for snacking whenever you feel like.
UPDATE: TRADER JOE'S DISCONTINUED THEIR BOLLYWOOD POPCORN FML! whelp, you're stuck with me now.
Without further ado, let our taste buds travel!
Step 1: The Star of the Show
I measured all my ingredients with a baking scale, but every single measurement can be done to taste and quantities are absolutely changeable.
For the less common ingredients (like the tandoori masala or the garam masala, try your local Asian or Middle Eastern grocer)
Bollywood Spice Blend:
Ingredients (Makes enough to flavor several, several batches of popcorn)
- 40g ranch dressing mix
- 15g tandoori masala
- 10g mild curry powder
- 5g buttermilk powder
- 5g salt (or to taste)
- 5g sugar
- 2g granulated onion powder
- 2g ground coriander
- 1g (a pinch) of garam masala
- 1-2g of turmeric (Optional, just for color)
- 1g (a pinch) of cayenne pepper
- Mix all the ingredients in a bowl.
Step 2: Storing the Spice Blend
I had an old spice shaker around so I reused it to store my spice blend. This is great because I can shake it over my popcorn in the future when I make batches for movie night or just want a quick snack.
If you have an empty spice shaker, just roll up a paper funnel and fill up the container.
But if you don't feel this is necessary you can absolutely just store the spice blend in a mason jar or airtight container.
Step 3: Pop It Like It's Hot
You can make popcorn anyway you like, whether you're using an air popper, the stove, or even microwaveable popcorn. I chose to use the stove top method to pop my kernels, and followed the directions on the back of the packaging.
- 1/4 cup vegetable oil or oil of your choice (olive oil will not work as well)
- enough popcorn kernels to cover the bottom of your pan 1 kernel deep
- Pour your oil into a pan or skillet
- Add a single kernel of corn to the pan and heat at medium high heat
- When the single kernel pops, add the rest of the popcorn, enough to cover the bottom of the pan
- Cover and shake gently until popping slows, then remove from heat
Step 4: Let's SPICE It Up
While the popcorn is still hot, you'll want to toss it with melted butter and enough seasoning to coat the entire batch.
I recommend using about 1 1/2 tbsp of butter per cup of popcorn, but the amount of seasoning is completely up to you.
Caution: My sister ate some of the popcorn during one of my test batches and I hadn't used enough butter to coat the popcorn so the spices, in her words, "crawled" up her nose. She then sneezed 3 times in a row (o_o) I will guess that that is not a comfortable experience for anyone. So to make sure your spice isn't dry or powdery use enough butter.
That's it! Now enjoy your popcorn :)