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Bhutte ka kees
4.8 from 12 votes

Bhutte ka kees

Bhutte ka kees is a popular as well as delicious street food snack from Indore. It is prepared with fresh and tender sweet corn kernels that is first grated and then cooked with fragrant spices and herbs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Snacks
Cuisine: Indian

Ingredients

main ingredients
  • 3 corn on the cob desi corn or sweet corn (bhutta or makai, medium to large size
  • 1 tablespoon neutral cooking oil generic cooking oil
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger finely chopped
  • 1 green chili - chopped
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon Kashmiri red chili powder - optional
  • ¼ teaspoon coriander powder - optional
  • 1 pinch asafoetida hing
  • milk instead of milk, ½ cup water can be added, ½ cup
  • salt as required
for garnish
  • coconut grated fresh
  • Coriander leaves chopped, some
  • lemon juice as required

Instructions

preparation for bhutte ka kees
    Cup of Yum
  1. Remove the husks from 3 large to medium sized corn cobs.
  2. Now using a grater, grate the corn kernels. You can also slice off the corn kernels with a knife and then coarsely grind them in a mixie or grinder.
  3. Keep the grated corn kernels aside. Some corn milk will also be there with the grated corn.
making bhutte ka kees
  1. Heat 1 tablespoon oil in a kadai or pan. Keep the flame to a low and add ¼ teaspoon mustard seeds and let them crackle.
  2. Then add ½ teaspoon cumin seeds and let them crackle.
  3. Then add 1 teaspoon finely chopped ginger, 1 green chili (chopped) and 4 to 5 curry leaves (chopped). You can also skip curry leaves if you do not have them. Mix well.
  4. Next add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder (optional) and a pinch of asafoetida. You can also add ¼ teaspoon coriander powder if you want.
  5. Mix again very well. Make sure that the spice powders do not get burnt, so keep the flame to a low.
  6. Then add the grated corn along with its milk.
  7. Mix very well and begin to saute the corn mixture on a low flame for 2 to 3 minutes. 
  8. Then add ½ cup milk. You can also add ½ cup water instead of milk. Mix very well.
  9. Season with salt as per taste. Mix again.
  10. Cover the pan with a lid and simmer for 10 to 11 minutes till the corn mixture thickens and becomes slightly dry.
  11. In between after 3 to 4 minutes, do check the corn mixture and give a stir. Cover and simmer again.
Serving bhutte ka kees
  1. Now spoon the hot bhutte ka kees in serving bowls.
  2. Top with some grated coconut.
  3. Then add some chopped coriander leaves. Drizzle some lemon juice and serve hot. you can also accompany some lemon slices if you want.
  4. Serve bhutte ka kees immediately.

Notes

  • This recipe can be scaled as per your needs.
  • You can make it spicier by adding more green chilies.