Bhutte Ki Kees is a very famous street food from Indore. Traditionally, it is made from fresh and soft corn cobs. “Kees” means grated, so it is basically a grated corn snack. Corn is a cereal grain that was first grown by people in ancient Central America, and today it is the third most important cereal crop in the world.
One corncob contains around 125–150 calories. It is a power pack of fibre and helps keep our digestive system healthy. Corn can be simply roasted and eaten, used in salads and curries, or even made into pakoras. Maize flour is also used in various dishes, and you can prepare halwa or kheer with it as well.
I tried making Bhutte Ki Kees 2–3 times, and finally it turned out perfect in taste and texture. Here, I am sharing a healthy and delicious Bhutte Ki Kees recipe. Traditionally, Indori jeeravan masala is added, which enhances the taste. If you don’t have the famous Indori jeeravan masala, you can add chaat masala as per your taste.
I garnished it with pomegranate seeds, which is optional. This dish is easy to make at home and requires very few ingredients. It is a quick and delicious snack recipe, perfect for any occasion like a kitty party, etc. If you don’t have fresh corn, you can use corn kernels—just grind them into a paste and use the same.
Bhutte Ki Kees is a no onion, no garlic stir-fry dish. For serving, you need chopped coriander leaves, grated coconut, lemon juice, and a little chaat masala. Always choose soft, milky corn cobs. I tasted this dish for the first time when I visited Indore, and the taste was simply awesome.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Recipe Type: Snacks
Cuisine: Indian
Author: Hem Lata Srivastava
Ingredients:-
- Corncobs – 4
- Milk – 1 cup
- Salt – as per taste
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Green chilli (chopped) – 1 tbsp
- Ginger (chopped) – 1 tbsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp or to taste
- Sugar – ½ tsp
- Hing (asafoetida) – ¼ tsp
- Ghee – 1 tbsp
- For Serving
- Lemon juice
- Grated coconut
- Chopped coriander leaves
- Pomegranate seeds (optional)
- Chaat masala
Recipe Procedure:-
- Remove the husk and grate the corncob, avoiding the hard center portion. Keep aside.
- Heat ghee in a pan. Add cumin seeds and mustard seeds. When they crackle, add hing, green chilli, and ginger. Sauté well.
- Add turmeric powder and red chilli powder. Keep the flame low to prevent the spices from burning.
- Stir well, then add the grated corn and sugar.
- Mix everything nicely, add milk, and stir again.
- Cover the pan with a lid and cook on low heat until the mixture becomes slightly thick.
- Switch off the flame and transfer to a serving bowl.
- Garnish with grated coconut, chopped coriander leaves, and drizzle some lemon juice on top.
Notes:-
- If fresh corncobs are not available, you can use sweet corn.
- Sugar is optional.
- Garnishing with pomegranate seeds is optional.
