Bhutte Ka Kees is a famous street food from Indore. This grated corn snack is a quick and easy recipe. If using frozen corn kernels it takes less than 30 minutes from start to finish.
India is very popular for its street food and this corn snack is no exception. Made with fresh grated sweet corn kernels and seasonings, Bhutte ka kees has all the different flavors in one bite.
Table of contents
Bhutte Ka Kees is a famous street food in Indore which is Madhya Pradesh. Madhya Pradesh which literally means Central province is a state in Central India. It is also nicknamed the ‘Heart of India’ because of its geographical location. Madhya Pradesh is the second-largest state in India whose capital is Bhopal and Indore is the largest city in the state.
What is Bhutte ka Kees?
Bhutta or Bhutte means corn in Hindi. Kees means grated. So the name of the dish Bhutte ka kees literally translates into 'grated corn snack'. One of my favorite to snack on is the whole roasted corn with salt and lemon. We all love corn at home and I make several snacks with corn kernel. One of our favorite happens to be Esquites / Mexican Street corn which is so simple to make.
One other favorite of ours is the Buttered sweet corn, which is a very common street food found during the summer season.
I used frozen sweet corn kernels to make this grated corn snack and it worked great. The ease of shredding it made it a really good choice. If using fresh corn you would have to grate the cob until you get all the milky corn out and then use it to make the Bhutte Ka Kees. I ground the frozen cob in the blender and it gave me nice powdery corn and the texture was perfect for the recipe.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Sweet corn - Corn is the star of this dish. When in season, we can use fresh corn cobs and grate them in a box grater. If using corn kernels (fresh or frozen), grind the kernels in food processor or mixer until it is coarsely powdered.
Milk - The corn is later cooked in milk. If making it vegan, feel free to use any non dairy milk. Coconut milk would work great.
Seasoning - Bhutte ka kees is a well seasoned and spiced street food. We need oil or ghee to season mustard seeds, cumin seeds, asafetida, green chilies, ginger and turmeric powder.
Garnishes - Bhutte ka kees is topped with fresh grated coconut, cilantro and a liberal squeeze of lemon juice. We also use a little sugar when cooking the corn which is optional and used if the corn is not too sweet.
Step by step process
- If using fresh corn cob, grate the corn using a grater. If using frozen corn, grind them until finely chopped. I used frozen corn kernels and I ground it in my blender / food processor to coarsely powder it.
- In a pan, heat the ghee and add the cumin seeds and mustard seeds. Let it fry for about 30 seconds and then add the green chilies, ginger, turmeric powder, asafetida and fry.
- Now add the grated corn and fry in low flame, until it changes color slightly and starts to roast (about 5 to 6 minutes).
- Then add the sugar, salt and milk and mix well. Let the mixture come to a boil and then simmer it until the corn cooks and becomes thick.
- Garnish with grated fresh coconut, cilantro and lime juice and serve the Bhutte Ka Kees.
Expert tips
- Use fresh sweet corn or frozen sweet corn kernels to make this dish. When corn is in season, this is a great recipe to make with the fresh corn cobs.
- Corn is cooked in milk for richness. If Vegan, use any non dairy milk of your choice.
- Garnishes are very important and I would not skip them. The freshly grated coconut adds a layer of freshness to the sweet, sour and salty corn snack.
Frequently asked questions
No, you can use frozen corn kernels as well. Just make sure that the corn is fresh and not stale as they won't be juicy otherwise. You could also use canned / tinned sweet corn kernels. Drain the corn and then proceed with the recipe.
We use green chilies in the recipe and this corn snack is on the spicy side. In fact, with every mouthful of the snack, you will have sweet, salty, sour and spicy flavor.
Bhutte ka kees tastes best when served warmed. We can refrigerate it for couple of days but since it has milk in it, I don't recommend storing longer.
Other Street Foods
If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
Bhutte Ka Kees | Indore Style Grated Corn Snack
Equipment
- bowl
- pan
- spatula
- Blender
Ingredients
- 14 oz Sweet corn or 2 cobs of corn
- ½ cup Milk
- 3 tablespoon Fresh grated coconut
- to garnish Fresh cilantro
- 2 tablespoon Ghee
- 2 small Green chilies finely chopped
- 1 teaspoon Ginger grated
- a pinch Asafetida
- ½ teaspoon Cumin seeds
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Turmeric powder
- to taste Salt
- 1 teaspoon Sugar
- ½ teaspoon Lemon juice
Instructions
- If using fresh corn cob, grate the corn using a grater. If using frozen corn, grind them until finely chopped. I used frozen corn kernels and I ground it in my blender / food processor to coarsely powder it.
- In a pan, heat the ghee and add the cumin seeds and mustard seeds. Let it fry for about 30 seconds and then add the green chilies, ginger, turmeric powder, asafetida and fry.
- Now add the grated corn and fry in low flame, until it changes color slightly and starts to roast (about 8 minutes).
- Then add the sugar, salt and milk and mix well. Let the mixture come to a boil and then simmer it until the corn cooks and becomes thick.
- Garnish with grated fresh coconut, cilantro and lime juice and serve the Bhutte Ka Kees.
Notes
- Use fresh sweet corn or frozen sweet corn kernels to make this dish. When corn is in season, this is a great recipe to make with the fresh corn cobs.
- Corn is cooked in milk for richness. If Vegan, use any non dairy milk of your choice.
- Garnishes are very important and I would not skip them. The freshly grated coconut adds a layer of freshness to the sweet, sour and salty corn snack.
Julie says
I love all the different types of Indian street food! This bhutte ka kees came out perfectly with so much flavor. WIll be making it again!
Priya Srinivasan says
Bhutte ka khees totally inviting sandhya! such vibrant dish with simple flavors! Makes a wonderful snack on a lazy evening!
Natalie says
I never tried this dish but I definitely will now. Looks so delicious. Perfect flavors and textures.
Mayuri Patel says
Bhutte Ka Kees is my favourite snack. In Gujarati don't know why but it is sometimes called makai no chevdo. Quick and easy to make. I have tried with frozen corn. For sure making it tomorrow for lunch.
Suma Gandlur says
Loving this tasty and nutritious bhutee ka kees which looks appetizing.
NARMADHA says
I was looking for a different recipe with corn and this looks too tempting and delicious. Ordered my corn and planning to try it out tomorrow.
Radha says
I tried and it turned out super delicious. Thanks for sharing the recipe.
Vaishali says
This is one of the most delicious streets food of Madhya Pradesh, and you have nailed the recipe, the bowl looks super tempting .
Sandhya Ramakrishnan says
Thank you Vaishali! Love the street foods variety in India.