Bhutte ka Kees | Indore style Bhutte ka kees | Grated corn stir fry snack| How to make indore style Bhutte ki kees | Recipe of famous street food of indore Bhutte ki kees recipe with step by step instructions and pictorial presentation

This delicious Bhutte ka kees | Indore style Bhutte ka kees is famous street food of Indore from the Malwa/Rajashtani cuisine.

Here Bhutta means corn and kees translate to grated, so it is basically a grated corn snack. The recipe is no onion no garlic, quick, simple, easy to follow and requires few basic ingredients.

It is traditionally made by grating corn off the cob, then roasting it in ghee with spices, and cooked in milk, for creamier consistency. It is served hot garnished with fresh grated coconut.

Origin of street food Bhutte ka kees

It is also known as grated corn stir fry snack that is popular and delicious dish originated from the city of Indore in Madhya Pradesh, India.

A very popular and delicious street food of indore, Bhutte ki kees is onion-garlic free dish. It is a great evening snack, especially during winters or rains is usually served hot.

This simple to cook Indore special bhutte ka kees can be relished as side dish, an evening snack, appetizer or even for breakfast.

Don’t forget to try this recipe before the bhutta season ends.

Few More Indian Street Food Recipes from my collection –

Mumbai style pav bhaji

Mango Falooda

Vada pav

Kathi rolls

Kolkata style beetroot chops

Poha alu raj Kachori

Maharashian Misal pav

Khandvi

Method to make Bhutte ka Kees | Indore style Bhutte ka kees

Using a grater just grate corn kennels leaving the centre hard portion. Or take out the corn kernels with help of knife. Grind it in mixture. Keep it aside.

Heat Ghee in a non-stick pan. Once it’s hot add rai, jeera and hing to it. Once it splutter, add green chillies. Saute it for 3 to 4 minutes.

Next add grated corn/ bhutta, salt, red chilly powder, and turmeric/haldi. Simmer it and stir constantly. Cook till mixture leaves the sides of pan.

Now add some milk. Simmer for few more minutes. Check the consistency and if required add more milk. Add some grated fresh coconut. In the last add salt to taste. Mix well.

Remove the pan from fire and sprinkle lemon juice over it. Garnish with grated fresh coconut and coriander leaves.

Serve hot.

Notes :

Use very kachcha desi buttas or tender American corn to make it otherwise it will not turn out well at all.

Grate the cob of the corn to get a milky fibrous paste.

Tastes best eaten freshly cooked, but can be stored in the fridge for few days or in the freezer for upto a month.

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5 from 2 votes

Bhutte ka Kees | Indore style Bhutte ka kees

A very popular and delicious street food of indore, Bhutte kai kees is onion-garlic free dish. It is a great evening snack, especially during winters or rains is usually served hot.The recipe is quick, simple, easy to follow and requires few basic ingredients.

Prep Time15 minutes mins

Cook Time15 minutes mins

Course: snacks

Cuisine: indian Street Food

Keyword: Bhutte ka kees, Corn stir fry, How to make bhutte ki kees, Indore special bhutte ki kees, street food of Indore bhutte ka kees

Servings: 2

Author: Lata Lala

Ingredients

• Half a kilo American bhutta/Corn
• Ghee/Clarified butter 2 tsp
• Rai/Mustard seeds 1/2 tsp
• Jeera/Cumin 1/2 tsp
• Hing/Asafoetida a pinch
• Green Chilly minced 1
• Haldi/Turmeric Powder 1/4 tsp
• Juice of lemon 1 tbsp
• Milk 1/2 cup less or more
• Grated fresh coconut 1 tbsp
• Salt to taste
• Red Chilly powder 1 tsp
• Coriander leaves handful
• Grated fresh coconut for garnishing 1 tsp

Instructions

• Using a grater just grate corn kennels leaving the centre hard portion.
• Or take out the corn kernels with help of knife. Grind it in mixture. Keep it aside.
• Heat Ghee in a non-stick pan. Once it's hot add rai, jeera and hing to it.
• Once it splutter, add green chillies. Saute it for 3 to 4 minutes.
• Next add grated corn/ bhutta, salt, red chilly powder, and turmeric/haldi.
• Simmer it and stir constantly. Cook till mixture leaves the sides of pan.
• Now add some milk. Simmer for few more minutes.
• Check the consistency and if required add more milk.
• Add some grated fresh coconut. In the last add salt to taste. Mix well.
• Remove the pan from fire and sprinkle lemon juice over it. Garnish with grated fresh coconut and coriander leaves.
• Serve hot.

Notes

Use very kachcha/tender desi buttas or tender American corn to make it otherwise it will not turn out well at all.

Grate the cob of the corn to get a milky fibrous paste.

Tastes best eaten freshly cooked, but can be stored in the fridge for few days or in the freezer for upto a month.

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