Bhutte ki kees (grated corn) is an Indian specialty and a very popular street food of Indore. This delicious savory dish is a perfect evening snack.
Presentation idea –
Corn husk (bhutte ka chilka) is the outer covering of the corn. It is not edible and it should be discarded after once separated from the corn. I have used corn husk for serving this snack. It gives the dish a rustic look and enhances the experience of eating it.
Ingredients for 2 to 3 servings:
- Bhutta – 3
- Milk – 3/4 cup
- Desi ghee – 2 tbsp
- Mustard seeds (rai) -1/4 tsp
- Jeera – 1/4 tsp
- Hing – 1 pinch
- Haldi – 1/4 tsp
- Red chili powder – 1/2 tsp
- Sugar – 1 tsp
- Green chili – 2
- Ginger – 1/4 tsp
- Fresh coconut – 2 tsp
- Salt according to taste
- Lime juice according to taste
- Fresh coriander leaves for garnishing
- Rinse and grate corns
- Grate ginger
- Grate coconut
- Chop green chilies
- Finely chop coriander leaves
- Rinse corn husk and wipe it with clean kitchen towel
- Heat ghee in a heavy bottom pan. Once it’s hot, add mustard seeds and jeera. When they splutter add, add green chilies and ginger. Sauté for a few seconds.
- Now add grated corn, sprinkle hing, haldi, red chilli powder and salt. Stir continuously and roast the mixture on low flame. Slowly the colour will change to golden yellow.
- Now add milk and sugar. Mix well and stir continuously till everything combines together.
- Now cover the pan with a lid and cook on slow flame for 8 to 10 minutes, stir few times in between.
- Ghee will begin to separate from the mixture once it is fully cooked. Switch off the flame then. Add a little lime juice and finely chopped coriander leaves. Mix well. Bhutte ki kees is ready to eat!
Serving idea –
- To serve this snack, take one corn husk and keep bhutte ki kees on it. Drizzle some lime juice on it and garnish with grated fresh coconut and coriander leaves. Serve immediately.