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BHUTTE KA KEES

BHUTTE KA KEES

BY DISHA LAHORI

Corn is rich in fiber and plant compounds that may aid digestive and eye health. In moderation, corn can be part of a healthy diet.

 Because of the high fiber content, it can aid with digestion. It also contains valuable B vitamins, which are important to your overall health. Corn also provides our bodies with essential minerals such as zinc, magnesium, copper, iron and manganese.

Sweetcorn is a good probiotic as it contains some kind of good gut bacteria, which aids in digestion and facilitates better metabolism, eventually helping in weight loss.

HEALTH BENEFITS OF CORN

→ Rich source of calories.

→ Reduces risk of hemorrhoids and colorectal cancer.

→ Rich source of vitamins.

→ Provides necessary minerals.

→ Antioxidant properties.

→ Protecting Your Heart.

→ Prevents Anemia.

Bhutte ka kees is a popular as well as delicious street food snack from Indore.

Bhutta or Bhutte means corn in Hindi. Kees means grated. This grated corn snack is a delicious , quick and easy recipe. 

Corn kees is a filling snack. It can be served as an evening snack or breakfast with a cup of coffee or tea.

This recipe is a street food in Indore but is also made in Rajasthani households .

This Indian Street Food is nothing but grated or ground corn cooked with milk and spices and garnished with fresh coconut. You can grate the corn cob or grind the corn kernels to make this dish. 

You can use frozen corn – thaw the frozen corn and grind it to a coarse paste.

INGREDIENTS

  • 2 or 3 Corn Cobs ( yellow or white sweet corn) – [ 2 cup grated ]
  • 1 cup Milk
  • 1 cup water
  • 2 or  3 or as per taste Green Chillies finely chopped
  • 1 onion finely chopped
  • 1 tsp Grated Ginger
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • ¼ tsp Turmeric Powder
  • 1/8 tsp asafoetida / Hing
  • 3 or 4 tbsp oil
  • 2 tbsp Grated Fresh Coconut
  • 2 tbsp Chopped Coriander leaves
  • Salt to taste
  • Lemon juice as needed

NOTE – as white corn is dry in texture , we need to add more water and milk. But if making with yellow one , add 1/2 cup of milk and 1/2 cup of water .

METHOD

Grate or grind the corn into a coarse paste and keep aside.

Heat oil in a heavy bottomed /non stick  pan.

Add the mustard seeds and cumin seeds and let them splutter.

Then add the hing, finely chopped green chillies + onion  and grated ginger and stir for  a min .

Now add the grated corn  and turmeric powder and mix.

Fry until the colour changes slightly.

Adjust salt .

Now add water +  milk to it and combine well.

Cover the pan with a lid and let it cook on a low flame.

Cook until all the ,moisture evaporates and the mixture thickens.

Open and mix well.

Turn off the flame , add coriander leaves and mix well

Garnish with grated coconut, coriander leaves and lemon wedges.

Drizzle lemon juice while serving

Serve hot as a snack.

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