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Bombay popcorn mix

A great thrifty homemade snack of salted popcorn with chickpeas, raisins, nuts and Indian spices

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 458
  • Carbohydrates 39
  • Saturated Fat 9
  • Sugar 18
  • Protein 11
  • Fat 27
  • Fibre 5
  • Salt 1

Nutrition per serving

  • Calories 458
  • Carbohydrates 39
  • Saturated Fat 9
  • Sugar 18
  • Protein 11
  • Fat 27
  • Fibre 5
  • Salt 1

Ingredients

  • 400g can chickpeas, drained and dried
  • 1 tsp vegetable oil
  • 50g butter
  • 2 tsp garam masala
  • 1 tsp curry powder
  • 70g bag salted popcorn
  • 85g peanuts
  • 100g sultanas

Method

  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.

  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.

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