Indian How To Make Bhutte Ki Kees – The Iconic Indori Street Food
Learn how to make Bhutte Ki Kees, Indore’s iconic grated corn street food. A flavour-packed monsoon favourite that's creamy, spiced, and perfect for evening cravings.
If you are craving a light and comforting snack that is bursting with flavours, you are at the right place. Butte ki Kees in Indore's much loved street food that perfectly captures the soul of the snack culture of Madhya Pradesh. It is a delightful dish that is made from grated corn that is cooked with aromatic spices and milk. It delivers a warm, mildly sweet, and spicy bite that is unlike anything else. It is humble, hearty, and has that nostalgic taste which instantly transports you to the bustling steets where vendors serve it piping hot.
What sets Bhutte Ki Kees apart is its clever simplicity. Corn is a staple all across India, but Indoris have eleated it into an art form by using the method of slow cooking. Cooked in a fragrant mixture of milk, hing, ginger, and green chillies, this recipe makes everyone fall in love with it. The result is creamy, slightly grainy, and deeply satisfying. It is definitely a traditional monsoon favourite, that doubles up as a comfort meal. It is especially ppular during the rainy season when corn is abundant and the weather calls for something that is warm, soul-soothing, and satisfying.
Bhutte ki Kees is not only delicious, but also celebrated for being elatively healthy compared to most Indian street foods. There is no deep frying involved, and with the goodness of corn and minimal fat, this regional dish perfectly fits into a light meal plan. Whether you like exploring different regional street foods, a home cook exploring traditional Indian recipes, or someone simply hunting for an easy, wholesome evening snack, this recipe of Butte ki Kees deserves a place in your repertoire.
Let us dive into how you can recreate this iconic Indoric classic at home with minimal effort and simple everyay ingredients.
Ingredients
- 2 Cup Grated Corn
- 1 Tablespoon Ghee
- 2 Pinch Hing
- 1 Teaspoon Grated Ginger
- 1 Teaspoon Cumin Seeds
- 2 Piece Green Chillies
- 0.5 Teaspoon Turmeric Powder
- 0.5 Cup Milk
- 1 Tablespoon Fresh Coriander
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Grated Coconut
- Salt
Cooking Instructions
Heat ghee in a pan and add hing, cumin seeds to it. Let it splutter.
Add grated ginger and chopped green chillies to it. Saute it for a few seconds.
Add in turmeric and grated corn. Cook it on medium heat for about 5 minutes.
Pour milk and stir continuously to avoid lumps. Let it simmer till the milk is absorbed and corn becomes soft.
Add salt and mix well for another 2 minutes. Wait till the mixture thickens.
Finish with chopped coriander, lemon juice, and grated coconut. Serve it hot and enjoy.
Summary
How To Make Bhutte Ki Kees – The Iconic Indori Street Food
Learn how to make Bhutte Ki Kees, Indore’s iconic grated corn street food. A flavour-packed monsoon favourite that's creamy, spiced, and perfect for evening cravings.
Ingredients
- 2 Cup Grated Corn
- 1 Tablespoon Ghee
- 2 Pinch Hing
- 1 Teaspoon Grated Ginger
- 1 Teaspoon Cumin Seeds
- 2 Piece Green Chillies
- 0.5 Teaspoon Turmeric Powder
- 0.5 Cup Milk
- 1 Tablespoon Fresh Coriander
- 1 Teaspoon Lemon Juice
- 1 Tablespoon Grated Coconut
- Salt
Main Procedure
Heat ghee in a pan and add hing, cumin seeds to it. Let it splutter.
Add grated ginger and chopped green chillies to it. Saute it for a few seconds.
Add in turmeric and grated corn. Cook it on medium heat for about 5 minutes.
Pour milk and stir continuously to avoid lumps. Let it simmer till the milk is absorbed and corn becomes soft.
Add salt and mix well for another 2 minutes. Wait till the mixture thickens.
Finish with chopped coriander, lemon juice, and grated coconut. Serve it hot and enjoy.
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