Bhutte Ka Kees | Chatpata Corn Khees
Bhutte Ka Kees is a traditional dish from Madhya Pradesh, made with grated corn cooked in milk and spices. It has a slightly creamy texture with a balance of sweetness from corn and warmth from Indian spices like mustard seeds, green chilies, turmeric, and cumin. Garnished with fresh coriander and a hint of lemon, this dish is a popular street food and snack in cities like Indore.
Ingredients
- Corn Niblets (मक्की का दाना) – 4 cups
- Ghee (घी) – 3 tbsp
- Heeng (हींग) – ½ tsp
- Mustard seeds (सरसों दाना) – 2 tsp
- Cumin (जीरा) – 2 tsp
- Ginger, chopped (अदरक) – 2 tsp
- Green chilli, chopped (हरि मिर्च) – 1 no
- Curry leaves, chopped (कड़ी पत्ता) – handful
- Turmeric (हल्दी) – ½ tsp
- Chilli powder (लाल मिर्च पाउडर) – 1 tsp
- Milk/Water (दूध या पानी) – 1½ cups
- Salt (नमक) – to taste
- Sugar (चीनी) – a pinch (optional)
- Lemon (नींबू) – ½ no
- Coconut, grated (नारियल) – ¼ cup
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- To prepare Bhutte Ka Kees, start by grinding the corn niblets in a mixer grinder until they form a coarse paste. Be careful not to over-grind; you want the texture slightly coarse. Heat ghee in a pan and add heeng, mustard seeds, and cumin seeds. Once they splutter, add chopped ginger, green chili, and curry leaves. Sauté for a minute. Next, add the ground corn paste to the pan and sauté for 5-7 minutes until it starts to cook and release its aroma. Then add turmeric and chili powder, mix well, and cook for another minute.
- Pour in milk or water, whichever you prefer, and stir continuously. Add salt to taste and a pinch of sugar if desired. Let it simmer for about 5-7 minutes until the mixture thickens. Once the mixture reaches a thick consistency, squeeze in juice from half a lemon and mix well. Turn off the heat. Garnish Bhutte Ka Kees with grated coconut and chopped coriander. Serve hot and enjoy this flavorful corn dish!
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