Cheese Popcorn ( Finger Foods for Kids )
by Tarla Dalal

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cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | with 10 amazing images.

spicy masala cheese popcorn is every kids favourite! Learn how to make spicy masala cheese popcorn at home.

Make popcorn a little more delicious. Freshly popped corn, cheese and herbs tossed in together makes a surprisingly tasty snack - 5 minute cheddar cheese popcorn.

To make cheese popcorn, heat the oil in a pressure cooker, add dry corn kernels and salt and saute for a few seconds. Cover with the lid but do not put the gasket and the whistle on it. Cook on a very slow flame for approx. 4 to 5 minutes or till you hear the popping sound. When the corn stops popping, remove from the flame and open the lid of the pressure cooker. Remove the popcorn in a large bowl, add the cheddar cheese, toss well and serve the spicy masala cheese popcorn.

Children will enjoy this homemade cheese popcorn over a weekend cartoon movie; serve in cute paper buckets or cones.

Tips for cheese popcorn. 1. Remember to not put the gasket and the whistle on the pressure cooker. This is to allow the steam to escape and avoid the popcorn from turning soggy. 2. Yummy! These mini munchies are best consumed immediately. 3. If stored in an air-tight container, they should be consumed within a day.

Our collection of recipes for finger foods has innumerable bite-sized treats that kids can easily munch on, like Crispy Chocolate Balls, Cheese Sticks, Soya and Veggies Star Paratha, Cheese and Tomato Tarts and many more.

Enjoy cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | with step by step photos below.

Cheese Popcorn ( Finger Foods for Kids ) recipe - How to make Cheese Popcorn ( Finger Foods for Kids )

For Cheese Popcorn
3 tbsp oil
3/4 cup maize kernels (dry corn kernels)
1/2 tsp salt
3 tsp butter
1/4 cup cheddar cheese powder , readily available in the market
1 tsp dry red chilli flakes (paprika)
1 tsp freshly ground black pepper (kalimirch)

Method
For cheese popcorn

To make cheese popcorn, heat the oil in a pressure cooker, add the corn and salt and sauté on a high flame for a few seconds.
Cover with the lid but do not put the gasket and the whistle on it. This is to allow the steam to escape and avoid the popcorn from turning soggy.
Cook on a very slow flame for approx. 4 to 5 minutes or till you hear the popping sound. When the corn stops popping, remove from the flame and open the lid of the pressure cooker.
Remove the popcorn in a large bowl, add the cheddar cheese and toss well.
Serve the cheese popcorn immediately or store in an air-tight container.

Nutrient values (Abbrv) per cup

Energy	91 cal
Protein	1.1 g
Carbohydrates	6.4 g
Fiber	0.4 g
Fat	7.1 g
Cholesterol	4.1 mg
Sodium	310.4 mg

Click here to view calories for Cheese Popcorn ( Finger Foods for Kids )

Cheese Popcorn ( Finger Foods for Kids ) recipe with step by step photos

How to make the Cheese Popcorn

For the Cheese Popcorn for kids | cheese popcorn recipe | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | heat the oil in a pressure cooker. You can also use butter if you wish to.
Add the dry corn kernels.
Add the salt. Do not add a lot of salt as we are going to add cheese later and cheese contains salt.
Sauté on a high flame for a few seconds.
Cover with a lid (do not put the gasket/ring or the whistle) and cook on a very slow flame for approx. 4 to 5 minutes or till the popping sounds slow down.

When the corn stops popping, remove from the flame and open the lid of the pressure cooker.
Tansfer to a large bowl.
Add the cheese powder immediately to this.
Toss using 2 spoons so that the cheese powder evenly coats all the popcorn. It is important to add the cheese powder when the popcorn is hot in order for the powder to stick to it. Your Cheese Popcorn for kids is ready.
Serve cheese popcorn | 5 minute cheddar cheese popcorn | Indian cheese popcorn | spicy masala cheese popcorn | immediately or store in an airtight container for 1-2 days.