Wash and drain jowar. Air dry them by spreading on a cloth for about 30 mins or until they dry completely (no dripping water).

To a dry heavy bottom pot, add some jowar and spread them across to a thin layer. Do not crowd them. You can add as much as possible but there must be enough space for them to pop well.

Cover with a loose fitting lid leaving a small vent allowing the steam to escape.

Put on the flame to medium high. Do regulate the flame as needed. With in few minutes, they will begin to pop. Do not do them on a very high or very low flame.

Once they stop popping, switch off and set them aside.

Allow the jowar puffs to cool completely.

Add oil to a wide mixing pan, heat the oil slightly and switch off. If you like to have some roasted peanuts in this, fry them in the same pan until golden. You can also add some chopped garlic and curry leaves if you like.

Add salt, chili powder and turmeric. Cool the ingredients in the pan, add the jowar puffs and mix.

Cool completely and store spiced jowar pops in a air tight jar. Keeps good for 2 to 3 weeks.