Indori Bhutte ki Kees: Creamy Corn Chaat
30 minutes
913 reads
About Indori Bhutte ki Kees: Creamy Corn Chaat
Transport yourself to the bustling streets of Indore with this irresistible Bhutte ki Kees recipe. Imagine sinking your teeth into creamy, spiced corn, a symphony of textures and flavors that defines this beloved street food classic.Freshly grated corn simmers in milk, infused with aromatic spices, creating a dish that's both comforting and exciting. This simple yet satisfying chaat offers a unique culinary experience, perfect for a quick snack or a light and flavorful meal.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Main Ingredients
- 2 cup Corn Kernels fresh, from about 2 ears of corn
- 1 Onion finely chopped, medium
- 1-2 Chilies adjust to your spice preference, finely chopped, green
- 1/4 cup Milk as needed, or more
- 1 tbsp Ghee
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida hing
- 1/2 tsp Chili Powder red
- 1 1/2 tsp Salt or to taste
Garnish
- 2 tbsp Coriander Leaves chopped, fresh
- 2 tsp Lemon Juice
Instructions
- Remove the kernels from the corn cobs using a sharp knife.
- In a large non-stick pan or skillet, heat the ghee over medium heat. Add the mustard seeds and asafoetida. Once the mustard seeds splutter, add the chopped onions and green chilies. Sauté for 3-4 minutes until the onions soften and turn translucent.
- Add the fresh corn kernels, salt, and red chili powder to the pan. Stir well to combine. Cook for about 5-7 minutes, stirring occasionally, until the corn is slightly softened and the flavors meld.
- Pour in the milk and continue to simmer for another 5-7 minutes, or until the mixture thickens slightly and reaches a creamy consistency. Stir frequently to prevent sticking. The milk helps create a luscious texture.
- Remove the pan from the heat and stir in the lemon juice. The lemon juice adds a bright, tangy note that balances the richness of the corn and milk.
- Garnish with fresh coriander leaves. Serve hot and enjoy the delicious Indori Bhutte ki Kees!
Recipe Notes
Good To Know
- For extra flavor and crunch, garnish the finished dish with roasted peanuts or sev just before serving for an authentic street-style presentation.
- If fresh corn is unavailable, use frozen sweet corn, but pulse it briefly in a food processor to mimic the coarse, grated texture traditional to Bhutte Ki Kees.
- To enhance the tangy notes, squeeze a little fresh lemon juice over the dish right before serving, or add a pinch of chaat masala for a true chaat flair.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies according to your preference.
- For a richer flavor, try using ghee instead of oil for sautéing the spices and corn.
- Experiment with different herbs like cilantro or mint for a fresh twist.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 2 days.
- Gently reheat with a splash of milk to restore the creamy consistency before serving.
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Recipe Nutrition
Calories: 24kcalCarbohydrates: 4gProtein: 1gCholesterol: 2mgSodium: 1710mgFiber: 1gSugar: 3g
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5 Comments
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Absolutely scrumptious! Thanks for the recipe.
This is perfect! Can’t wait to taste it.
This looks so good! Can’t wait to cook it.
Looks so wonderful! Thanks for posting.
This is delightful! Thanks for the recipe.