Bhutte Ka Kees - Grated Corn Stir Fry

Bhutte ka Kees or Indore Style Grated Corn Stir Fry is a famous and delectable North Indian street food originated from the city of  Indore in Madhya Pradesh, India. Bhutte Ka Kees has a rich creamy texture and delectable taste.

This dish is one of such snacks which is admired by the people of all ages. This simple-to-cook Indore special snack is made especially during the monsoon or winter season. This tasty and filling snack can be served an evening snack, brunch, appetizer or even as breakfast. 

About Bhutte Ka Kees

Making this deliciously satisfying Indian style sweet corn stir fry dish aka ‘Bhutte Ka Kees’ is very quick and easy. The main ingredient of this dish ‘Bhutte ka Kees’ is sweet corn, which is loaded with natural sweetness and starch. 

In this recipe, corn is cooked using basic and simple everyday Indian spices which are easily accessible in any Kitchen. Thus, it is loaded with beautiful flavor combinations such as spicy, sweet and tart. This dish is basically effortless if you have grated corn.

Once you have grated the corn, you can make this dish in under 30 minutes.

A brief background about Indore Food culture and why it is so famous:

Indore is very famous for its variety of street food collection. And Indore’s Sarafa Bazar is a central jewellery market in the city of Indore.

This place is famous for its uniqueness of being a jewellery marketplace at daytime which converts itself into a street food court at night. 

Late night eating is a very common sight in Indore. Indore’s Sarafa Bazaar is a crowd-pleasing tourist spot because of its cuisine and night activities.

Sarafa Bazaar consists of two bazars — Bada Sarafa Bazaar and Chhota Sarafa Bazaar, and is in a walkable distance from the very famous ‘Rajwada Palace’. 

It is said that due to its central location and a large number of daily travellers and tourists attractions, street food vendors started settling down with stalls and selling fast-food, snacks and chaat which jewellery shop owners didn’t appreciate much.

Ultimately they made a mutual bond, and according to that street food vendors were only allowed to put stalls after jewellery market closes. The food court opens at around 8 PM. 

Some other very popular snacks which are famous from Sarafa Bazar in Indore:

Bhutte Ka Kees 

Khopra Patties (Cutlet)

Aloo Pattice (Cutlet)

Ratalu (Yam)

Fried Garadu (a root from yam family)

Jalebi

Indori Poha

Malpua

Rabri

Kachori

Kulfi

Dahi Bade

Shikanji

Daal Bafla and many more

What is Bhutte ka Kees?

‘Bhutte Ka Kees’ dish is an exquisiteness from Indore city. This Indian Street Food is basically grated corn stir fried which is cooked with milk and some spices. In Hindi language, ‘Bhutta’ means Corn and ‘Kees’ means Grated. This savory snack is a no onion garlic stir-fry dish.

It has a mildly sweet, spicy and tangy flavours. 

Bhutte Ka Kees is a scrumptious and satiating vegetarian dish — just have a bowl of this stir-fry for your breakfast and you won’t feel hungry for the next 4-5 hours. The ideal homestyle cooked bhutte ka kees has a topping of grated coconut and roasted crushed peanuts. 

How To Make Bhutte Ka Kees

For the recipe, you need corn on the cob. Choose the milkier and plump kernels.  To check the milkiness and plumpness of corn, insert a knife or toothpick in a kernel and if it bursts with milk then the corn is perfect. 

Now, Grate corn off the cob. Once you have grated corn, you can start cooking this scrumptious dish. Also, rinse used grater in 1/2 cup of water. Keep it aside too.

Heat a deep-bottomed pan over medium heat. Heat oil or ghee in the pan. Once hot, add asafoetida, mustard seeds, and cumins. When the seeds start to crackle, add green chilies in it and sauté for 1 minute.  Now add grated ginger and sauté for 1 more minute.

Now add turmeric powder, coriander powder and red chili powder.

Sauté masala powders in oil for 1 minute. Now add grated corn mixture, water, and mix well. Cook for 6-7 minutes or until the color changes slightly. Keep stirring continuously. Then add milk and stir well. Cover and cook for 8-10 minutes over low heat. Stir it every 2 minutes.

Uncover the pan, and turn the heat to medium. Cook until mixture thickens. 

Once the mixture thickens, add salt, and mix until combined. Add sugar and mix well again. Then add ghee and mix well again. Add chopped coriander leaves and mix. Once done, turn off the flame and add lemon juice and mix well. 

Transfer bhutte ka kees into a serving dish and top with grated coconut, roasted peanuts and coriander leaves. DONE!

What Are The Main Ingredients For Bhutte Ka Kees?

You only need a very few basic ingredients to make this super quick Bhutte Ka Kees snack. 

• Corn Cobs Or Sweet Corn (Bhutta Or Makai)

• Oil

• Asafoetida (Hing)

• Mustard Seeds (Rai)

• Cumin Seeds (Jeera)

• Green Chilies, Chopped (Kati Hui Hari Mirch)

• Grated Ginger (Kisi Hui Adrak)

• Turmeric Powder (Haldi)

• Red Chili Powder (Lal Mirch Powder) 

• Coriander Powder (Dhania Powder) 

• Milk

• Water

• Salt To Taste 

• Ghee (Clarified Butter)

• Chopped Coriander Leaves

• Lemon Juice Or As Required

• Sugar (Optional)

• Grated Fresh Coconut

• Roasted, Roughly Crushed Peanuts

• Chopped Coriander Leaves

Frequently Asked Questions

Is bhutte ka kees healthy?

We all know that corn is low in carbs and is a good source of vitamins, dietary fiber, and antioxidants. Hence, this dish ‘Bhutte Ka Kees’ is considered to be a healthy and nutritious dish, because the star ingredient of this dish is corn.

So it is a perfect snack for anyone who is health conscious. 

Can I food-process corns for Bhutte Ka Kees Recipe?

Yes, you can food-process corn kernels. But, I would personally suggest you to grate it. This is because in the traditional recipe, corns off the cobs are granted to ensure that there is no skin (bran) remained after grating.

We only require the inside flesh and milky part of the kernels. 

My close family members are from Indore, thus I grew up eating the ‘Bhutte Ka Kees’ the traditional way. Nothing can beat the kees when you make it with grated corn. 

You might see the recipes where Bhutte Ka Kees is made by grinding corn kernels in a food-processor, but as an insider, I won’t advise food-processing corn kernels for this dish. I know grating corns might sound like some laborious task, but all the sweat is worth it. 

Can I use corn kernels for this recipe?

Yes, you can use corn kernels for making ‘Bhutte ka Kees’. For this, make a smooth paste of corn kernels by grinding them. You can add some milk if the kernels are not milky. Then pass the paste through a colander to make sure all the bran (fibrous outer hull) removed.

This is because for this particular recipe we only want the inside part. 

Also, don’t throw the bran away — you can add this fibrous bran to your chapati dough.

Can I use frozen corn kernels for this bhutte ka kees recipe?

Yes, frozen corn kernels can be used for making bhutte ka kees. Thaw them at room temperature for 30 minutes and then grind into a smooth or coarse paste.

Can I make ‘Bhutte Ka Kees’ vegan?

Yes, you can make it vegan by completely omitting ghee and milk. You can also replace the ghee with vegan butter or margarine and milk with coconut milk.

When is the best time to make Bhutte Ka Kees?

Well, you can make and enjoy Bhutte ka Kees anytime you want. You can make it for weekend breakfasts, picnics, road trips, potluck, kitty party or even for a movie or a game night.

You can also make this snack for your next get-together, I am sure that your guests will definitely enjoy this stir-fried grated corn dish.

How do you serve Bhutte ka Kees?

Bhutte Ka Kees is a popular street food of Indore which generally served as a tea time snack, brunch, appetizer, or even as breakfast. Just have it with a steaming cup of masala chai or coffee. And you are all set to enjoy your rainy evening. 

Some important tips and variations of making Bhutte ka Kees

1. If possible, use corn on the cob for this recipe. But you can also use sweet corn.

2. Sugar is optional in this recipe. If you want it ‘Khatta Meetha’ (tangy and sweet), the way an Indori does , then add it. 

3. You can also replace sugar with some honey.

4. If your corns are very sweet, then you can omit the sugar completely or reduce the amount according to your taste buds.

5. Bhutte ka kees is quite a fulfilling dish, so I advise you serve it in small portions. It will keep you energized for few hours. 

6. You can also sprinkle some jeeravan masala (indori style chaat masala which can be sprinkled on any snack) on bhutte ka Kees right before serving it.

7. If you want to make it less hotter, then skip the red chili powder and also reduce the amount of green chilies.

8. This dish requires some extra oil, because Bhutte Ka Kees tastes great when it is cooked in ample amount oil/ghee. However, if you are not comfortable with 4 tablespoons of oil, then you can surely reduce the amount of oil/ghee.

9. For the recipe, always use corn on the cob which have milkier and plump kernels. 

I definitely wish that the next time it rains, you make this mouth-wateringly delicious and healthy snack recipe for your family. I guarantee, your loved ones will applaud you for your deliberate effort.

Bhutte Ka Kees - Grated Corn Stir Fry [Recipe]

This simple to cook Indore special winter snack Bhutte Ka Kees has a rich, creamy texture and delicious taste. Can be served an evening snack or as breakfast.

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★★★★★
(Rating: 5 from 22 reviews)

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Prep time 🕐	Cook time 🕐	Total time 🕐
10 mins	25 mins	35 mins
Category ☶	Cuisine ♨	Serves ☺
Snacks	Indian	3
Nutrition Info ⊛		Serving size ⊚
125 calories		1 serving

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INGREDIENTS

For Bhutte Ka Kees:

• 3 medium sized corn cobs or sweet corn (bhutta or makai)
• 4 tablespoon cooking oil/ghee
• 1/4 tsp asafoetida (hing)
• 3/4 teaspoon mustard seeds (rai)
• 3/4 teaspoon cumin seeds (jeera)
• 2 tablespoons green chilies, chopped (kati hui hari mirch)
• 1 tablespoon grated ginger (kisi hui adrak)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder (dhania powder)
• 3/4 cup milk
• 1/2 cup water (I washed my grater in 1/2 cup of water and used that water)
• Salt to taste required
• 1 tablespoons ghee (clarified butter)
• 2 tablespoons chopped coriander leaves
• 2 teaspoons lemon juice or as required
• 1 teaspoon sugar (optional)

For Serving:

• Grated fresh coconut
• Roasted, roughly crushed peanuts
• Chopped coriander leaves

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INSTRUCTIONS:

How to Grate Corn Kernels (Bhutte):

1. For this recipe, you need corn on the cob which has milkier and plump kernels. To check, if the corn is milky and plump insert a knife or toothpick in a kernel and if it bursts with milk then the corn is perfect.
2. Now, grate corn off the cob.
3. Once you have grated corn, set it aside. Also, rinse used a grater in 1/2 cup of water. Keep it aside too.

How to cook Bhutte Ka Kees:

1. Heat oil or ghee in a deep-bottomed pan over medium heat.
2. Once the oil is hot, add asafoetida, mustard seeds, and cumin seeds.
3. When the seeds start to crackle add green chilies in it and sauté for 1 minute.
4. Now add grated ginger and sauté for 1 more minute.
5. After that, add turmeric powder, coriander powder, and red chili powder.
6. Sauté masala powders in oil for 1 minute.
7. Now add grated corn mixture, water, and mix well.
8. Cook for 6-7 minutes or until the color changes slightly. Keep stirring continuously.
9. Now add milk and stir well.
10. Cover and cook for 8-10 minutes over low heat. Stir it every 2 minutes.
11. Uncover the pan, and turn the heat to medium. Cook until mixture thickens.
12. Once the mixture thickens, add the salt and mix until combined.
13. Add sugar and mix well until sugar dissolves.
14. After that add ghee and mix well again.
15. Add chopped cilantro (coriander) leaves and mix.
16. Once done, turn off the flame and add lemon juice and mix well.

How to serve Bhutte Ka Kees:

1. Transfer bhutte ka kees into a serving dish and top with grated coconut, roasted peanuts, and coriander leaves.
2. Serve Bhutte Ka Kees immediately as it is or it enjoy with hot masala chai.

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NOTES:

1. Sugar is optional in this recipe. If you want it 'Khatta Meetha' (tangy and sweet), like an Indori, then add it.
2. For the recipe, always use corn on the cob which has milkier and plump kernels.
3. This dish requires some extra oil because Bhutte Ka Kees tastes great when it is cooked in ample amount of oil/ghee. However, if you are not comfortable with 4 tablespoons of oil, then you can surely reduce the amount of oil/ghee.

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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/bhutte-ka-kees/