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3 tablespoons vegetable oil
½ teaspoon ground cumin
½ teaspoon red chili powder
¼ teaspoon turmeric
½ cup popcorn kernels
½ small red onion, peeled and diced
2 tablespoons lemon juice
1 tablespoon minced cilantro
½ cup roasted peanuts
1 teaspoon salt
Instructions
½ teaspoon ground cumin
½ teaspoon red chili powder
¼ teaspoon turmeric
½ cup popcorn kernels
½ small red onion, peeled and diced
2 tablespoons lemon juice
1 tablespoon minced cilantro
½ cup roasted peanuts
1 teaspoon salt
1. Heat oil in a deep pan. Add cumin, chili powder and turmeric. Add popcorn and stir well. Pop corn, shaking pan occasionally.
2. Remove from heat. Add onion, lemon juice, cilantro and peanuts. Toss well, sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe adapted with permission from Monica Bhide’s Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). "Pop Art," Oct. 2009.
Nutritional Information
2. Remove from heat. Add onion, lemon juice, cilantro and peanuts. Toss well, sprinkle with salt and serve immediately. Makes 3 quarts.
Recipe adapted with permission from Monica Bhide’s Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen (Simon & Schuster, 2009). "Pop Art," Oct. 2009.
Per (2-cup) serving: 190 calories, 14g fat, 0mg chol., 5g prot., 16g carbs., 4g fiber, 480mg sodium.
