Heat oil/ghee in a heavy-bottomed pan on medium flame.
Drop in 2–3 kernels to check the heat. Once they pop, add the remaining popcorn kernels.
Cover the lid slightly ajar for steam to escape, and gently shake the pan every few seconds.
When popping slows down (2–3 seconds between pops), switch off the flame.
Transfer the popcorn to a large bowl and divide it into two equal portions.
For the salted version, sprinkle a pinch of salt over one portion. Toss gently to coat. (Optional: add turmeric or jeera powder.)
For the sweet version, in a small pan, heat 1 tsp ghee and add 1/4 cup jaggery powder with a spoon of water.
Stir on low flame until it melts into a sticky syrup.
Pour this syrup over the second portion of popcorn and mix quickly with a spoon to coat well. Let it cool slightly for a light crunch.
