Bhutte ki kees is a very famous street food from indore. Traditionally it is made from fresh and soft corncob.
"Kees" means grated so it is basically grated corn snack.
It is a cereal grain which was first grown by people in ancient Central America. It is now the third most important cereal crop in the world.
Bhutta/corncob has 125 to 150 calories. It is a power pack with fibre . It helps to keep our digestive system healthy.
You can simply roaste and eat. Use in your salad, curry also make pakoda form it.
Maize flour can be used in various dishes.
You can also make halwa or kheer as well.
I tried to make it 2-3 times and at the last it turned out to be perfect in taste and texture. Here I am sharing a healthy and delicious bhutte ki kees recipe.
Traditionally some jeeravan masala is added which enhances the taste.
If you don't have the famous indori jeeravan masala powder then you can add some chat masala as per your taste.
I garnishished it with pomogrante seeds, which is optional.
It is easy to make at home.
You need very few ingredients. It is a quick delicious snack recipe and you can make it for any occasion like kity party etc.
If you don't have fresh corn you can make it with corn kennel, just grind it to a paste and use the same.
The bhutte ki kees is a 'no onion garlic' stir fry dish.
For serving, you need some chopped coriander leaves, grated coconut, lemon juice and some chat masala.
Always choose soft milky corn of the cob.
I had it once when I visited indore, the taste was awesome.
Preparation Time:- 10 minutes
Cooking Time:- 20 minutes
Serves:- 4
Recipe Type:- snacks
Cuisine:- Indian
Author:- Hem Lata srivastava
Ingredients:-
- Corncob 4 number
- Milk 1 cup
- Salt as per taste
- Mustard seeds 1tsp
- Cumin seeds 1tsp
- Chopped green chili 1tbsp
- Chopped ginger 1tbsp
- Turmeric powder 1/2tsp
- Red chili powder 1tsp or to taste
- Sugar 1/2tsp
- Heeng 1/4tsp
- Ghee 1tbsp
For serving:-
- Lemon juice
- Grated coconut
- Chopped coriander leaves
- Pomogrante seeds (optional)
- Chat masala
Recipe procedure:-
- Remove the husk and Grate the corncob (not the center hard portion) keep aside.
- Heat ghee in a pan add cumin and mustard seeds as they crackle add heeng, green chili, ginger saute add turmeric powder and red chili powder. Make sure that the spice powder do not get burnt so keep it on low heat.
- Stir and Mix well Now add grated corn paste and sugar.
- Mix with all the spices add milk .
- Cover the pan with lid simmer and cook till it becomes little thick.
- Switch off the gas.
- Transfer to a serving bowl top with some grated coconut, add coriander leaves drizzle some lemon juice.
Note:-
- If you don't have corncob use sweet corn.
- Sugar is optional.
- I garnishished with pomogrante seeds that is optional.
