Bhutte ka Kees – Grated Corn Snack

Bhutte ka kees, a popular street food from Indore, creamy corn tempered with spices and topped with jeeravan and fresh coconut.

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Hello HTS Community

Bhutte ka kees literally translates to Bhutte– corn and kees– grated, and is a lip smacking street food item hailing from Indore, Madhya Pradesh. This city is very well known across India for its amazing street food, and bhutte ka kees is one of the most loved items. The sweetness from corn, savouriness from spices, and creamy texture enhanced with a bit of milk is what makes this snack so irresistible.

One of the most important ingredients to enjoy bhutte ka kees is the Jeeravan masala. It’s a mixture of spices and trust me, you will enjoy spicy and sour masala on everything. You can either buy it online or make at home with a simple recipe mentioned below. If procuring the list of spices for jeeravan is not possible, substitute with chaat masala.

Corn is widely available in India, especially during the monsoon season, because of its abundance, we have come up with n number of recipes to enjoy. One of the other loved rainy day snack is Corn Pakoda. These are crispy corn fritters often served and enjoyed with tangy coriander mint chutney and ginger chai.

To make this recipe you can either use corn on the cob or sweet corn kernels. If you are using kernels, just blitz them in a grinder to get a coarse paste. This recipe makes 2 portions, so feel free to multiply as you like. To make a vegan version of the recipe, substitute milk with coconut milk.

If you like this recipe, also try Mango sticky rice– Thai street food and Falafel– Middle eastern street food.

Ingredients for Jeeravan masala:

• Dry red chillies- 3
• Cinnamon stick- 1/2 inch
• Bay leaves- 2
• Black cardamoms- 2
• Cloves- 8
• Black peppercorns- 15
• Mace blades- 2
• Cumin seeds- 1.5 tablespoons
• Fennel seeds- 1 tablespoon
• Coriander powder- 1 tablespoon
• Dry mango powder- 1 teaspoon
• Black salt- to taste
• Turmeric powder- 1/4 teaspoon
• Asafoetida- 1/2 teaspoon
• Nutmeg powder- 1/2 teaspoon
• Dried ginger powder- 1 teaspoon
• Salt to taste

Ingredients for Bhutte ka Kees:

• Corn- 2 large
• Oil- 1 tablespoon
• Cumin seeds- 1/2 teaspoon
• Mustard seeds- 1/2 teaspoon
• Asafoetida- a pinch
• Green chillies- 2, chopped
• Ginger- 1/2 inch, chopped
• Turmeric powder- 1/4 teaspoon
• Milk- 1/2 cup
• Sugar- 1/2 teaspoon
• Salt- to taste
• Lemon juice- 1 teaspoon
• Fresh coriander- 1 tablespoon, chopped
• Fresh coconut- 2 teaspoon, grated
• Jeeravan- 1/4 teaspoon

Steps to make Jeeravan masala:

• Heat a pan and dry roast red chillies, cinnamon stick, bay leaves, black cardamoms, cloves, peppercorns, mace, cumin seeds and fennel seeds, until aromatic. Take the pan off the heat and set aside to cool down.
• In a blender jar, add roasted and other spices from the list and blend into a fine powder. Cool and store in airtight container.

Steps to make Bhutte ka kees:

• Grate the corn using a grater with big holes, or alternatively grind corn kernels in a coarse and chunky paste.
• Heat a pan on medium heat and oil. Once hot add mustard seeds, cumin seeds, asafoetida, ginger and green chillies. Stir and let cook for a minute.
• To this now add turmeric powder and mix for few seconds, and immediately add grated corn and salt. Cook this mixture for 2-3 minutes stirring continuously. 
• Add milk and stir well. Reduce the flame to low heat and cook it for 10 minutes, stirring well. Once it has thickened, add sugar, lemon juice and half of the fresh coriander leaves. 
• Butte ki Kees is ready, serve hot with a sprinkle of jeeravan, fresh coconut and coriander leaves.

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