Bhutte ka Kees (Grated Corn Snack)

Bhutte ka kees (grated corn snack) is a dish I had heard a lot about from DH. I learnt it is a snack specialty of Indore from the Malwa/Rajashtani cuisine. It is traditionally made by grating corn off the cob, then roasting in ghee and spices. Some versions also include some milk.


We had just got fresh corn and just tried it out at home. I tried a lower-fat version of it. Would not taste exactly like the ghee-roasted traditional version, but as per DH it was close in taste and yummy. It takes time and some effort (especially to grate the corn), but the results are worth it!


This recipe is another entry of mine to the LiveSTRONG with A Taste Of Yellow event. Turmeric, Corn, and Chickpea flour are the yellow foods I have used.


Corn ears: 4

Green chillies: 2

Ginger: a half inch piece

Chickpea flour (besan): 2-3 teaspoons

Turmeric powder: ¼ teaspoon

Red chilly powder: ½ teaspoon

Coriander powder: ¼ teaspoon

Clove (laung): 3

Mustard seeds: ½ teaspoon

Oil: 2 teaspoons

Ghee: 1 teaspoon

Coriander (cilantro) leaves: a handful chopped fine

Dry coconut flakes (grated khopra): 1 tablespoon

Lemon: 1


* For the spice level, you may vary the chilly to your taste.


Here’s the Method in Pictures:




  1. Remove the leafy husks and thread-like fibers (silks) from the corn ears.
  2. Using a hand grater, grate the corn into a bowl. Take care that you don’t grate bits of the cob. Using the food processor would not work for this one. A nice exercise for the hands, but the taste of the dish is worth every bit of effort.
  3. Retain the liquid with the gratings.
  4. Finely chop the green chillies and ginger.
  5. Stir in the chickpea flour into the grated corn and its milk. Ensure there are no lumps.
  6. Mix the chopped chillies and ginger.
  7. Transfer the mixture to a vessel that can be used in a pressure cooker.
  8. Heat water in a pressure cooker. When it comes to a boil, reduce the heat to low.
  9. Place the vessel with the grated corn mixture in the cooker. Cover the vessel and place a small bowl of water over it to avoid any liquid seeping in during steaming. Steam without the whistle (pressure) like dhoklas/idlis. I cooked it in a pressure cooker for about 20-30 minutes on very low heat. The top surface of the mixture would be cracked, but the mixture would still be mushy. Traditionally, this mixture is directly cooked in ghee/oil – this takes longer as well.
  10. Remove from the pressure cooker and let it cool for about 15 minutes.
  11. Heat the oil and ghee mixture in a heavy-bottomed, non-stick pan. Its preferable to use non-stick else more oil will be required.
  12. Add the mustard seeds and roast till they begin popping.
  13. Crush the cloves (laung) and add to the tempering. Reduce the heat to low.
  14. Add the steamed corn mixture to the pan. Also, mix in the turmeric, red chilly, and coriander powders.
  15. Sauté on low heat with constant stirring till the mixture is kind-of dry and crumbly (took me about 20-30 minutes again). The consistency is similar to upma.
  16. Turn off the heat and rest for 5 minutes. This makes it drier.
  17. Garnished with coconut flakes, chopped coriander leaves, and squeeze of a lemon. Serve with additional lemon. This is the traditional garnish, I believe. I didn’t have the coconut, so absent in the pics.
  18. This can be had as a snack or with makke/bajre ki roti.

26 Responses to “Bhutte ka Kees (Grated Corn Snack)”

  1. First time on your blog …u know what yesterday i prepared the same dish as my husband is from indore, he was telling me to blog this recipe but i did not take the pictures. Nice post. Yours look perfect

    From skribles: Thanks for ur nice comment. Incidentally, I too learnt it from my DH 🙂

  2. interesting!! I had never heard of this dish before… sounds good

    From skribles: Thanks for ur comment. Do try it out, its quite a yummy treat

  3. Interesting snack. I love corn in any form.

    From skribles: Thanks. This one brings out a different taste of corn – do try it out.

  4. I also have not heard about this dish before. But it looks somewhat similar to Usili. I bet it tasted wonderful. I’m also a big fan of corn. I have to try this. Thanks for sharing the recipe.

    From skribles: Thanks for the compli. Ya, I modified the traditional recipe on the similar lines as usili, but the taste with corn is quite interesting 🙂

  5. Oh, that recipe sounds delicious!

    From Skribles: Thanks. Try it out and let me know if you liked it 🙂

  6. wowwwwwwwwww good to get da recipe………
    i jus love bhutte ka kees.. i m frm indore…….
    i wonder ye gujrat sweets wala chef kaise banata hai……………
    thnk u so muchhhhhhhhhhhh

    From skribles: Thanks Ruchi – Hope you try and like it 🙂

  7. I was briught up in Ratlam and had had this dish there when i was a kid.Its been a pleasure to referesh the memories of this dish after about 20 yesr (since I moved from Ratlam to Chennai).Tried this recipe.It was indeed a mouthwatering experience.

    From skribles: Thanks Srikrishnan – Its motivating to know you tried it out and liked it!

  8. Hi I am from Indore and was just going through the net surfing for something else and came to your blog. Cooking is my hobby and i was looking for something new to cook for my friends for the weekend .Now i am sure what are they going to have this weekend in Us from an indori direct dil se.
    Thanks and hats off to you.

    From skribles: Thanks Vivek – nice to know that u liked the recipe 🙂

  9. hey after a long long time i got this recipe… i was in indore for 3 years and loved this at sarafa 12-15 years back…i am chef in taj mow and i m gonna promote this recipe once i try it… but i really loved that one at sarafa.

    From skribles: Thanks for visiting Richa … if u want to make the recipe at the hotel, u can probably squeeze out some juice after grating the corn and then directly roast the grated corn (kees) in oil/ghee combination – thts higher in calories, but at hotels it will add to the authentic taste 🙂

  10. Hi, Its nice to have this receipe. We used to have this alot of time whem I was in SGSITS Indore. I was looking for its receipe for a very long time. Thanks . I will dfinately try it.

    From skribles: Thanks Gauri – hope u try and like it.

  11. Ek Indori ke liye bhutte ka kees bahut maine rakta hai.. thanks for teaching me how to make it as well… i miss indore 😦

  12. I am lazy, so I actually used the food processor on the frozen(thawed) corn Kernels and pressure cooked instead of steaming. Still the final product turned out quite well. Thanks for sharing the receipie.

  13. Hi

    Thanks a tons for this recipe. I have trasrted this in Indore and have been looking for this recipe as I am in USA in a neighbourhood where there are very few Indians fianlly got it from here I tried its excellent thanks God bless you

  14. yummy …..i love indore n i love bhutte ka kees ,sabidana khichdi garadu …..n each n every dish at night in sarafa .i m in New Jersy now n made it with corn kernels it turned out awesome ….thanks a lot for sharing ur recipe

  15. Hey!
    I used corn kernels…it turned very sticky…what can I do?

    From skribles: It might require some more roasting with an extra tablespoon of oil – and a tablespoon of chickpea flour more to absorb the moisture …

  16. hey thanks for sharing this recipe…..i m from indore too…and i loved this one!!

  17. Couple of weeks back, I had been to Indore. Bhutte ka Kees is still fresh in mind. There is a problem in this dish, once you eat this at Sarafas, you are confused, you don’t want to loose the aroma of this dish from your mouth. At the same time, there are som many other dishes in front-of-you. I know its a compromise you have to do.

    Suggest you to put the Hing (asafoetida) in the seasoning.

    Thanks for the receipe. Guys, I will still suggest you all to visit Indore just for the sake of “Bhutte ka Kees”.

    I will still search for the Sarafa way receipe. I know should be a very occasional way of cooking.


    Skribles: If you dont have fresh corn, you can use frozen corn off the cob and pulse it in the food processor.

  19. this is one of my favourite recepies i just love it

  20. really this dish is very tastefull. Once i have been offered to taste it at sarafa market in indore nd since them this one of my most favorite dish.. Than for this secret receipe 🙂 now i would try it my home definately..

  21. thanks a lot ,i was searching for this receipe, ur post was a great help.

  22. i like it…

  23. I used to visit Indore many years ago. I never used to miss eating Bhutte ka kees, I used to call it Corn ka Chumma :-)… Enjoyed reading the recipe, will try this soon. Thanx!

  24. thanx i was tasted this recpie in sarafa bazar in indore i found it very yummy now i try it at my home in chandigarh now i wish it would be the same as i tasted there n my famliy memberz also like d taste of bhutee ki khees.:-)

  25. wow…my mom-n-law made this few days back and it tasted great…We also added thin sev as a garnish which added to the flavour…wonderful post… do drop by my blog sometime…

  26. I like bhutte ka kees very much as i am a malvi and by this malwa is also famous

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