You can make this with store-bought popcorn (you will need about 4 1/2 quarts), but it is much more fun to pop the corn and season it yourself. If you have your own method of popping corn, do use it. My method is given below.
Recipe information
Yield
makes about 4 1/2 quarts
Ingredients
Preparation
Step 1
To Pop The Corn: Put 3 tablespoons of the oil in a large pot and set on medium-high heat. When hot, put in just a small fistful of the measured popcorn and cover. You will hear the corn popping. Let the popping continue for a few seconds. When most of it is done, remove the pot to the side and leave covered, for exactly 30 seconds (you can count it out). Put the pan back on the heat and add all the remaining popcorn. Cover. Shake. After 3 seconds, turn the heat down to medium. Shake the pot as the corn pops. When all the popping is done, turn off the heat.
Step 2
Put the remaining 2 tablespoons of oil in a small frying pan and set on medium-high heat. When hot, put in the asafetida, then the mustard seeds, then the sesame seeds. As soon as the seeds start to pop, a matter of seconds, take the pan off the heat and add the turmeric. Stir. Empty the contents of the pan over the popcorn. Add the remaining ingredients and toss thoroughly.
