Bhutte Ka Kees | Indore Style Grated Corn Snack
Bhutte Ka Kees is a famous street food in Indore. This a quick recipe if using frozen corn kernels and takes less than 30 minutes.
Servings: 4 people
- 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
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.
- 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.
Calories: 206kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 282mg | Fiber: 4g | Sugar: 8g | Vitamin A: 314IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg