Bombay popcorn mix
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.5 out of 5.2 ratingsRate
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A great thrifty homemade snack of salted popcorn with chickpeas, raisins, nuts and Indian spices
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
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400g can chickpea
drained and dried
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1 tsp vegetable oil
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50g butter
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2 tsp garam masala
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1 tsp curry powder
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70g bag salted popcorn
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85g peanut
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100g sultana
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Nutrition: per serving
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kcal458
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fat27g
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saturates9g
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carbs39g
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sugars18g
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fibre5g
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protein11g
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salt1g
low
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Method
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step 1
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.
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step 2
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.
Recipe from Good Food magazine, March 2012
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A star rating of 4.5 out of 5.2 ratings
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