Instructions

1. Heat the clarified butter or ghee in a thick-bottomed saucepan or a pressure cooker on medium high heat for 1-2 minutes. Make sure not to burn it.
2. Add the popcorn kernels to the clarified butter. All the kernels should form a single layer in the vessel and should be coated with ghee. If required, add more ghee .
3. Cover the saucepan with a lid, when you see the first kernels pop. Leave little gap for the air to escape but not enough for kernels to pop out of the vessel. In case of pressure cooker, do not use the gasket or the whistle for the lid. Just place it without them and leave little gap as mentioned.
4. Once you stop hearing the popping, turn off the heat. Transfer them into a bowl. Be careful the popcorn will be hot.
5. Add the salt ,chilli powder, turmeric to the popcorn and toss them until popcorn are well coated. Adjust salt , chilli powder and turmeric as per you taste.Spicy popcorn is ready.