India is very popular for its street food and this corn snack is no exception. Made with fresh grated sweet corn kernels and seasonings, Bhutte ka kees has all the different flavors in one bite. Bhutte Ka Kees is a famous street food in Indore which is Madhya Pradesh. Madhya Pradesh which literally means Central province is a state in Central India. It is also nicknamed the ‘Heart of India’ because of its geographical location. Madhya Pradesh is the second-largest state in India whose capital is Bhopal and Indore is the largest city in the state.
What is Bhutte ka Kees?
Bhutta or Bhutte means corn in Hindi. Kees means grated. So the name of the dish Bhutte ka kees literally translates into ‘grated corn snack’. One of my favorite to snack is the whole roasted corn with salt and lemon. We all love corn at home and I make several snacks with corn kernels. One of our favorites happens to be Esquites / Mexican Street corn which is so simple to make. One other favorite of ours is Buttered sweet corn, which is a very common street food found during the summer season. I used frozen sweet corn kernels to make this grated corn snack and it worked great. The ease of shredding it made it a really good choice. If using fresh corn you would have to grate the cob until you get all the milky corn out and then use it to make the Bhutte Ka Kees. I ground the frozen cob in the blender and it gave me nice powdery corn and the texture was perfect for the recipe.
Ingredients and Substitutes
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. Sweet corn - Corn is the star of this dish. When in season, we can use fresh corn cobs and grate them in a box grater. If using corn kernels (fresh or frozen), grind the kernels in a food processor or mixer until it is coarsely powdered. Milk - The corn is later cooked in milk. If making it vegan, feel free to use any non-dairy milk. Coconut milk would work great. Seasoning - Bhutte ka kees is a well-seasoned and spiced street food. We need oil or ghee to season mustard seeds, cumin seeds, asafetida, green chilies, ginger, and turmeric powder. Garnishes - Bhutte ka kees is topped with fresh grated coconut, cilantro, and a liberal squeeze of lemon juice. We also use a little sugar when cooking the corn which is optional and used if the corn is not too sweet.
Step-by-step process
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 them in my blender/food processor to coarsely powder them.
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, asafoetida, and fry.
Now add the grated corn and fry on low flame, until it changes color slightly and starts to roast (about 5 to 6 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.
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 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.
Frequently asked questions
Other Street Foods
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