Best 3 Bombay Popcorn Recipes

BOMBAY POPCORN MIX

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the chickpeas onto a baking tray with the oil. Season, shake well to coat, then bake for 25 mins.
• Meanwhile, melt the butter in a microwave. Mix in the garam masala, curry power and some salt and pepper. Tip the popcorn, peanuts and sultanas into a bowl, add the baked chickpeas and pour over the spiced butter. Stir everything well to coat.

BOMBAY POPCORN

Steps:

• Place popcorn in a large bowl.
• Microwave butter 20 seconds or until melted; stir in curry powder until well blended.
• Drizzle seasoned butter over popcorn and stir to distribute.
• Sprinkle with salt, sugar and optional ingredients; stir gently until blended.

BUFFALO POPCORN RECIPE BY TASTY

Steps:

• In a small bowl, mix together the paprika, cayenne, and salt. Set aside.
• In a separate small bowl, mix together the sugar, hot sauce, and olive oil. Set aside.
• Melt the coconut oil in a large pot over medium heat. Add 3-4 popcorn kernels and cover with the lid. Once they pop, add the rest of the kernels and cover, shaking every 10 seconds, until they begin pop. Once the pops are more than 3 seconds apart, turn off the heat and let sit for 15 seconds to allow any final kernels to pop.
• Uncover and drizzle the hot sauce mixture over the popcorn. Carefully toss to coat.
• Sprinkle the spice mixture over the popcorn and stir to coat evenly.
• Transfer to a bowl and eat immediately, or spread in a single layer on a baking sheet and let cool completely before storing in a sealed container for up to 2 days.
• Enjoy!