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Heat a little sunflower oil in a heavy-bottomed pan. Pop the corn for a few minutes with the lid on the pan. The corn is ready when they are all popped. Transfer the popcorn to a large bowl.
Toast the mustard seeds, sesame seeds and poppy seeds, briefly, in the same pan. You do not need to add extra oil for this. As soon as the seeds start to pop, turn off the heat and stir in the turmeric.
Stir the toasted spices into the popcorn and then stir in the caster sugar, cayenne pepper and ground cinnamon. Stir in the Kandi podi, if using (the addition of this spice mix is optional).
Stir well. The popcorn is at its best when still warm. Enjoy!
Which type of corn is used for popcorn?
You need popcorn kernels to make popcorn. They are available at most supermarkets.
Can you add other spices to make savoury popcorn?
You can use a variety of different spices to flavour your popcorn, for example, you could use garam masala or ras el hanout.
What is kandi podi?
Kandi podi is a lentil powder, ground together with various spices, including coriander seeds and cumin seeds. It is a classic recipe from Andhra, a state in India.