8 Things You Can Make in a Popcorn Maker Besides Popcorn

1. Puffed Fryums (Oil-Free)

Fryums are those colourful wheat or rice snacks that Indian families normally deep-fry. A hot air popcorn maker puffs them up with zero oil. The hot air (200°C) makes them expand and crisp up just like frying does, but without the 150+ calories per serving from oil.

How to do it: Feed 3-4 fryums at a time through the kernel chamber of your InstaCuppa Hot Air Popcorn Maker. They puff up in 10-15 seconds each and shoot out the chute. Feed them one at a time if they are large.

Result: Light, crispy fryums with about 30 calories per serving (vs 150+ when deep-fried). The texture is slightly different from fried — more airy, less oily. Most people cannot tell the difference once you add chaat masala.

2. Roasted Papad

Papad is a staple in Indian meals. Normally you roast it over a gas flame (uneven, burns your fingers) or deep-fry it (adds oil and calories). A hot air popcorn maker roasts papad evenly with zero oil.

How to do it: Break a papad into 4 pieces (quarters). Feed each piece through the chamber. The hot air puffs and crisps the papad in about 15-20 seconds per piece.

Result: Evenly roasted, no burnt spots, no oil. The papad comes out slightly less crispy than flame-roasted but more uniform. Sprinkle some onion and tomato on top for a quick starter.

Tip: Mini papads (the small round ones) work best — they fit through the chamber without breaking.

3. Roasted Peanuts

Roasted peanuts from a hot air popcorn maker taste like dry-roasted peanuts from a packet — crunchy and lightly toasted. No oil, no oven preheating, no monitoring a kadhai on the stove.

How to do it: Add raw peanuts (shelled, without skin) to the chamber. Run the machine for 4-5 minutes. The peanuts tumble in the hot air and roast evenly. They will not shoot out like popcorn — they are too heavy.

Result: Evenly roasted, slightly golden peanuts. Sprinkle salt and chaat masala while hot. About 170 calories per 30g serving — same as store-bought but without added oil or preservatives.

Watch out: Peanuts take longer than popcorn. Run the machine for 4-5 minutes, not the usual 2-3. Taste-test one peanut at 4 minutes to check if it is done.

4. Puffed Makhana (Fox Nuts)

Makhana is a popular Indian health snack. Normally you dry-roast it in ghee on a tava. A hot air popcorn maker roasts makhana with zero ghee for an even lighter version.

How to do it: Add a handful of raw makhana to the chamber. Run for 3-4 minutes. The hot air dries and crisps the makhana. They become light, crunchy, and slightly puffy.

Result: Oil-free roasted makhana at about 90 calories per 30g. Add turmeric powder and salt, or make masala makhana with chaat masala. It is a great alternative to popcorn on days when you want something different.

5. Golgappa Puris

This one surprised me the most. Uncooked golgappa puris (the flat, dry discs you buy in packets) puff up in a hot air popcorn maker. They come out round, hollow, and ready to fill — just like the ones from a street vendor.

How to do it: Feed one dry golgappa puri at a time through the chamber. The hot air puffs it into a sphere in 5-10 seconds. Catch it as it exits the chute.

Result: Perfectly round, oil-free golgappa shells. Fill with spiced water, chickpeas, and tamarind chutney for a healthy version of India's favourite street food. Zero deep-frying needed.

Tip: Not all brands of golgappa puris work equally well. Thinner, drier puris puff better. Test a few before making a big batch.

Important: These multipurpose uses work only with hot air popcorn makers. Stirring poppers are designed for popcorn kernels only — they do not have the airflow needed to puff fryums or papad.

Saran Reddy

Founder, InstaCuppa | Building kitchen tools that give busy Indian moms their time back