Bhutte ka Kees: Indore-Style Grated Corn
Lalkila Kitchen · Vegetarian · Snacks · Vegetables · Madhya Pradesh
Finely grated corn cooks into a moist, spoonable snack with milk and a light tempering. The texture comes from the corn pulp and its juices, not from whole kernels covered in a sauce.
Ingredients
- 3 medium to large tender corn cobs
- 1 tbsp neutral oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp finely chopped ginger
- 1 green chilli, chopped
- 4–5 curry leaves, chopped
- 1/4 tsp turmeric
- 1 pinch asafoetida
- 1/2 cup milk
- Salt to taste
- A little grated fresh coconut and chopped coriander
- Lemon juice to taste
Method
- Grate corn carefully, stopping before the hard cob. Retain the pulp and milky juices.
- Heat oil over low heat; crackle mustard and cumin. Add ginger, chilli, curry leaves, turmeric and asafoetida without burning.
- Stir in corn and its juices and sauté briefly. Add milk and salt.
- Cover and simmer gently, stirring frequently, until corn is cooked and the mixture thickens but stays moist. Finish with coconut, coriander and lemon.
Cooking notes
Keep a close eye on the base of the pan as the corn thickens. Use a heat low enough to avoid scorching the milk. A grater produces the intended texture; if cutting kernels off first, coarsely process them rather than leaving them whole. The source places the dish in Indore’s street-food repertoire.
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Source and adaptation
Adapted from Dassana Amit’s Bhutte ka Kees, Dassana’s Veg Recipes. Original recipe.
Selected the milk version, retained the curry leaves listed in the method, and omitted optional chilli powder, coriander powder and added sugar.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.