Bhutte Ka Kees (Grated Corn Snack)

Creamy, spicy and tangy dish prepared by cooking grated corn with milk and a fragrant tempering of mustard seeds & asafoetida.

Time: 15 minutes


Serves: 3-4

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  1. 6 corn cobs
  2. 1/3 cup coarsely ground peanuts
  3. 1 cup milk
  4. 2 tablespoons oil
  5. 1 teaspoon mustard seeds
  6. 1/2 teaspoon asafoetida (hing)
  7. 2 teaspoons freshly ground green chillies or to taste
  8. 1 teaspoon freshly ground ginger
  9. 1 tablespoon lemon juice
  10. 8-10 curry leaves
  11. 1/2 cup finely chopped coriander leaves
  12. 1/2 teaspoon turmeric
  13. Salt to taste


  1. Grate the corn with a hand grater and keep aside.
  2. Combine the grated corn, milk, coarsely ground peanuts, ginger and green-chillies paste in a bowl and mix well.
  3. Heat oil in a non-stick pan. Add mustard seeds and let them splutter. When the mustard seeds start spluttering, add asafoetida and curry leaves.
  4. Add the prepared corn mixture and mix well. Be careful as the corn mixture might splatter. Cover the pan and cook on medium-low heat stirring occasionally.
  5. Cook on medium-low heat for about 5-7 minutes or till the corn mixture becomes thick. Add salt and turmeric powder and mix well.
  6. Cook on medium heat (without covering the pan) for about a minute while stirring frequently. At this point, its texture should be creamy and moist, it should neither be too watery nor too dry.
  7. Add lemon juice and finely chopped coriander leaves. Mix well.
  8. Serve hot for breakfast or as a teatime snack.

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