Bhutte Ka Kees is a popular Indore street food that's super easy to make and is all kinds of irresistible. Here corn is cooked with milk and spices and garnished with coconut and cilantro. Slightly sweet and savory and bursting with flavors, it's one recipe that never fails to lift my mood every time I make it. Enjoy it as a tea time evening snack, or as a filling appetizer. Can also be vegan and gluten-free!!

This famous corn delicacy is a popular street food from Indore, India, a place known to be a foodie's delight. Having lived in Indore for two years, a place that holds a special place in my heart, this is hands down my absolute favorite local dish. Chhappan Dukaan and Sarafa Bazaar are the go-to places if you want a taste of the local specialties. Sarafa bazaar that is the jewelry hub of the city by the day turns to a street food paradise by the night. It's hard to believe but it doesn't look any less than a fair even if you venture at 1 am. Other famous delicious street foods include Sabudana Khichadi, Poha, Garadu, Shikanji, Malpua, etc.
Do give this one a try and be sure to get wowed!!
Ingredients
- 4 cup frozen sweet corn kernels, rinsed and thawed
- 2 tablespoon ghee or oil (I used ghee)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 tablespoon ginger, finely chopped
- 2 green chilies - finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- A pinch of asafoetida (hing)
- ½ cup milk
- Juice of a lemon
- 2 tablespoon fresh cilantro or coriander, finely chopped
- 2 tablespoon fresh or frozen coconut, grated
- Salt as per taste

Instructions
- In a blender, whiz the rinsed corn to a semi-coarse paste. Alternatively, if using corn cob (you need about 3), grate the corn kernels. Keep it aside.
- Heat ghee or oil in a heavy-bottomed wide pan over medium heat.
- Once hot, add hing, cumin seeds, and mustard seeds. Let them sizzle for about 30 seconds.
- Add chilies and ginger. Cook for another 30 seconds.
- Stir in all the spices except salt - chili powder, coriander powder, and turmeric powder. Saute for another minute.
- Mix well and add the corn paste/grated corn. Cook for 7-8 minutes stirring every now and then.
- Once the color starts to change, add milk. Lower the flame.
- Cover with a lid. Cook for another 10 minutes, stirring in between making sure nothing is stuck at the bottom of the pan.
- Now add salt. Mix nicely.
- Finally, stir in lemon juice and garnish with cilantro and grated coconut.
- Serve immediately with chai and enjoy!!
Recipe Notes
- Skip using asafoetida to make this gluten-free.
- Make it vegan by using oil instead of ghee and coconut milk instead of milk.
- If you like a finer texture, pulse a little longer in the blender.
- Depending on your heat tolerance, you can reduce or skip chili.
- You can add ½ teaspoon sugar if you like. Since I was using frozen sweet corn, it was not needed.
