Recipe

Bhutte Ka Kees Recipe – Sweet & Spicy Corn Vegetarian Snack

Prep: 
10 mins
Cook: 
20 mins

Ingredients

Sweet Corn - 3-4 cobs

Ghee / Oil - 1 Tbsp

Asafetida (hing) - 1 pinch

Mustard Seeds - 1/4 tsp

Cumin Seeds - 1/2 tsp

Ginger - 1 tsp (finely chopped)

Green Chili - 1 qty. (finely chopped)

Turmeric Powder - 1/4 tsp

Kashmiri Red Chili Powder - 1/4 tsp

Milk / Water - ½ cup

Salt - to taste

Fresh Coconut - garnish

Coriander Leaves - garnish

In just 30 minutes, whip up a creamy corn stir-fry that strikes the perfect balance between sweetness and spice. A vegetarian fusion of freshly grated corn, aromatic spices, and the fiery kick of green chili. This authentic Indori-style street food is a true delight for food lovers, and this recipe will leave you craving more!

Watch our recipe video for step by step instructions on how to make Bhutte Ka Kees. We’ve included demonstrations and pro tips to help you out in the kitchen! For our grated corn stir fry calories and nutrition information, see the recipe card below. We also have an option to view our bhutte ka kees recipe in hindi.

Instructions

Grating Corn for Bhutte Ka Kees:

1) Start by removing the husks from 3-4 sweet corn cobs.

2) Using a large grater, grate all of the corn off of the cobs and collect all of the grated corn and corn milk in a bowl.

PRO TIP: Without a grater, cut the corn off the cob with a knife ( or use canned corn ), add the kernels to a food processor, and grind them coarsely.

3) Set the grated corn and juice aside.

How to Make Bhutte Ka Kees:

1) In a large pan, heat 1 Tbsp of ghee or oil over a medium / low flame. Add 1 pinch of asafetida (hing).

2) Add ¼ teaspoon mustard seeds.

3) Once the mustard seeds crackle, add ½ teaspoon cumin seeds and allow them to crackle as well.

4) Add 1 teaspoon of finely chopped ginger, 1 green chili (finely chopped) and 4-5 curry leaves (chopped). Saute for about 30 seconds.

5) Add ¼ teaspoon turmeric powder and ¼ teaspoon Kashmiri red chili powder. Mix well.

6) Next, add the grated corn prepared earlier.

7) Mix thoroughly and saute the Bhutte Ka Kees for 2 to 3 minutes.

8) Add ½ cup milk or water, depending on your preference. Mix thoroughly.

PRO TIP: For a vegan version of this recipe, use water or a non-dairy milk alternative!

9) Add 1-2 pinches of salt, to taste.

10) Cover the pan and simmer for about 10-12 minutes, stirring occasionally. The corn mixture will thicken.

11) Once the Bhutte Ka Kees is at a consistency you prefer, turn off the heat and transfer to serving bowls.

12) Garnish with fresh grated coconut, chopped coriander leaves and a squeeze of lemon juice.

13) Serve hot & enjoy!

In just 30 minutes, whip up a creamy corn stir-fry that strikes the perfect balance between sweetness and spice. A vegetarian fusion of freshly grated corn, aromatic spices, and the fiery kick of green chili. This authentic Indori-style street food is a true delight for food lovers, and this recipe will leave you craving more!

Watch our recipe video for step by step instructions on how to make Bhutte Ka Kees. We’ve included demonstrations and pro tips to help you out in the kitchen! For our grated corn stir fry calories and nutrition information, see the recipe card below. We also have an option to view our bhutte ka kees recipe in hindi.

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