Sanjeev Kapoor’s popcorn trio: Quick flavours for every mood.

Peri Peri, Cheese, and Caramel variations ready in 20 minutes.

Popcorn has long been a universal favourite- whether it’s a movie marathon, a nail‑biting sports match, or a midnight snack attack. Its appeal lies in its simplicity and adaptability. Renowned chef Sanjeev Kapoor has now elevated this humble snack by sharing three easy flavour twists: peri peri, cheese, and caramel. Each version takes under 20 minutes, making it perfect for spontaneous cravings.

The base recipe:

Start with the classic popcorn. Heat a tablespoon of oil in a pan, add two cups of dried corn kernels along with a spoonful of butter, cover, and let the kernels pop. Season with salt and divide the batch into three equal portions. This forms the foundation for the trio of flavours.

Peri Peri popcorn:

For those who enjoy a spicy kick, peri peri popcorn is the answer. Toss one portion with melted butter and peri peri spice mix. The result is a fiery, tangy snack that pairs well with chilled beverages or an intense thriller on screen.

Cheese popcorn:

Cheese lovers can indulge in the second variation. Mix another portion with melted butter, cheese powder, and a sprinkle of dried herbs. This savoury option delivers a comforting, cheesy crunch that works beautifully as a party snack or a quick bite during work breaks.

Caramel popcorn:

The third version caters to sweet tooth cravings. Melt brown sugar in a pan, add butter, vanilla extract, and a pinch of salt. Stir in baking soda to achieve a light, airy texture. Coat the remaining popcorn in the caramel mixture and let it cool. The glossy, golden kernels offer a delightful balance of sweetness and crunch.

Serving suggestions:

Present each flavour in separate bowls for variety. Together, they create a colourful trio that can satisfy diverse tastes in one sitting. Whether enjoyed solo or shared with friends, these recipes show how a simple snack can become a gourmet treat.

About the chef:

Sanjeev Kapoor, born in 1964, is one of India’s most celebrated culinary icons. He rose to fame with the television show Khana Khazana in the 1990s and has since authored cookbooks, opened restaurants worldwide, and earned the prestigious Padma Shri in 2017. His innovative yet approachable recipes continue to inspire home cooks across generations.