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
Calories: 206kcal
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
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.
Nutrition
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