Bhutte ka kees

Bhutte ka kees Recipe

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About Bhutte Ka Kees Recipe:

Learn an easy recipe for this savoury tea-time snack.

There are many things India is known for, but its culinary heritage stands out among the rest. The country's central belt, especially, is a melting pot of culinary influences dating centuries back. From the rich Galawati Kebabs to simple chaat dishes, you can find all things yummy on a plate here.

Bhutte Ka Kees is a chaat item served as a tea-time snack in Indore, a city in Madhya Pradesh. It is also quite popular in Rajasthan. Bhutta translates to corn, and Kees can be roughly understood as a grated paste. The dish is a coarse paste of corn mixed with ginger, chillies, and dry roasted spices.

Unlike other snack items, which tend to be unhealthy, Bhutte Ka Kees can also be enjoyed by the health-conscious. Corn is a gluten-free food, making it ideal for those with celiac disease. It also has several health benefits. It is rich in antioxidants and is a good source of carotenoids, which improve eye health. Additionally, the vegetable has high potassium and magnesium content, which is known for helping maintain blood pressure.

You can top your Bhutte Ka Kees with grated coconut, chopped coriander, or lemon juice. It is an ideal preparation for winters when the days are cold and you need something homely and comforting to warm you up. You can serve the dish with a cup of hot Masala Chai or simple Ginger Tea for the perfect tea-time meal.

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  • 17 Ingredients
Ingredients
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Ingredients for Bhutte ka kees Recipe

  • 1/2 Nos Corn cobs
  • 1/2 Nos Green chillies
  • 3/4 Tbsp of oil to add
  • 0.13 Tsp mustard seeds (rai)
  • 0.13 Tsp grated ginger
  • 0.13 Tsp zeera (cumin seeds)
  • 0.06 Tsp Tumeric powder
  • 0.06 Tsp red chili powder (Kashmiri)
  • A Pinch Asafoetida
  • 1/2 Tbsp Fresh grated coconut
  • 0.13 Tsp sugar ( optional)
  • 0.13 Cups Milk (approx)
  • A Few Chopped coriander leaves as required for garnishing
  • A Few Curry leaves optional
  • 0.06 Tsp Coriander Powder (Dhania Powder)
  • As required Salt as needed
  • 1/4 Tbsp lemon juice ( optional)
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Bhutte Ka Kees Recipe

Preperation

STEP 01

Remove the corn kernels from the cob. You can grate them directly or choose to cut slices of corn and grind them in a mixer.

STEP 02

Pour oil into a kadhai or wok and heat it on medium flame.

STEP 03

Add mustard seeds and wait till they start to pop.

STEP 04

Add cumin seeds and let them pop too.

STEP 05

Add grated ginger and chopped green chillies into the mixture. You may add curry leaves at this point.

STEP 06

Once ginger and chillies have mixed well, add turmeric powder, Kashmiri red chilli powder, and asafoetida. If you want some tartness, add ¼ teaspoon of coriander powder.

STEP 07

Keep the kadhai or wok on a low flame to ensure the spices do not burn. Keep cooking them continuously till they leave oil.

STEP 08

Once the spices have mixed, add grated corn along with its milk.

STEP 09

Mix well and keep sauteing the corn mixture over a low flame.

STEP 10

Cover the dish with a lid and let it cook for 2-3 minutes till the milk evaporates.

STEP 11

Remove the lid and stir the mixture well.

STEP 12

Add ½ cup of milk. You could also use ½ cup of water instead of milk.

STEP 13

Mix very well.

STEP 14

Add salt as per taste. You can add sugar if you are using corn on the cob. Tinned sweet corn is already sweet and won't require extra sugar.

STEP 15

Stir the mixture well. Once you are sure that the taste is to your liking, cover it and let it cook over a low-medium flame till it thickens.

STEP 16

Stir the mixture every 3 or 4 minutes to prevent it from getting burnt or sticking to the kadhai.

STEP 17

Let the mixture simmer for 10-11 minutes until it is slightly dry and has thickened.

STEP 18

Remove the mixture into bowls and top with grated coconut and chopped coriander.

STEP 19

You can also squeeze some lemon juice over the bowls for an extra tangy flavour.

STEP 20

Make a cup of your preferred tea brew and enjoy!

Note

STEP 01

If you follow veganism or are lactose intolerant, you can opt for almond or soy milk.

STEP 02

If you do not have access to corn cobs, you can opt for fresh tinned sweet corn.

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