Heat a heavy bottomed saucepan or a dutch oven until hot.
Sprinkle a few drops of water on the pan. If water forms bubbles right away, the pan is ready.
Reduce the heat to medium high. Depending on the thickness of the pan, reduce the flame to medium or medium high.
Sprinkle about a tablespoon of seeds on the pan and let the seeds puff.
Shake the pan for even popping of the seeds.
Take care not to burn the popped seeds and transfer as soon as pops reduce.
Repeat to pop all the seeds.
Run the popped seeds through the sieve to filter burnt or un-popped seeds.
Let the seeds cool completely and store in an airtight container.