BHUTTE KI SABZI | How to make BHUTTE KI SABZI

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By Katy Messman
Created on 25th May 2017
  • BHUTTE KI SABZI, How to make BHUTTE KI SABZI
BHUTTE KI SABZIby Katy Messman
  • BHUTTE KI SABZI | How to make BHUTTE KI SABZI (3 likes)

  • 0 reviews
    Rate It!
  • By Katy Messman
    Created on 25th May 2017

About BHUTTE KI SABZI

This is a special monsoon recipe since we get bhuttas [corn cobs] during that time. Its loved and enjoyed by one and all

BHUTTE KI SABZI is a delicious dish which is liked by people of all age groups. BHUTTE KI SABZI by Katy Messman has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find BHUTTE KI SABZI at many restaurants and you can also prepare this at home. This authentic and mouthwatering BHUTTE KI SABZI takes 30 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then BHUTTE KI SABZI is a good option for you. The flavour of BHUTTE KI SABZI is tempting and you will enjoy each bite of this. Try this BHUTTE KI SABZI on weekends and impress your family and friends. You can comment and rate the BHUTTE KI SABZI recipe on the page below.

  • Prep Time30mins
  • Cook Time30mins
  • Serves4People
BHUTTE KI SABZI

Ingredients to make BHUTTE KI SABZI

  • Corncobs/Bhutta 2 Nos.... cut into 2" roundels
  • Curd 1 cup
  • Besan/chickpea flour 2-3 tspns
  • Onions 2 chopped finely
  • Garlic paste 1tspn
  • Green chilli paste 1 tspn
  • Ginger paste 1/2 town
  • Red chilli powder 1/2tspn
  • Oil 2 tblspns
  • Jeera 1/2 tspn
  • Asafoetida/hing 1/2 tspn
  • Turmeric powder/Haldi 1/2 tspn
  • salt as per taste
  • Finely chopped coriander leaves for garnishing.

How to make BHUTTE KI SABZI

  1. .Firstly boil or pressure cook the cut corncobs in just 1/2 glass water up to 3 whistles. Don't throw away the broth, leave it aside.
  2. Whisk the curd and besan together and keep aside.
  3. Take a deep bottomed pan, heat oil and add Jeera and allow it to splutter. Add hing, and onions and saute till pink.
  4. Add garlic, ginger, and chilli paste, saute lightly further. Lower the flame, add all the dry Masala powders and saute for a minute.
  5. Add to it the curd and besan mixture, salt and the corn broth and bring it to a boil.
  6. Add the boiled corn roundels and cook further till the gravy thickens and the oil surfaces.
  7. Once its done rove in a serving bowl and garnish with coriander leaves and serve with hot chapatis. We had it with rice flour chapatis
My Tip: NOTE : This dish can be Cooked similarly with corncob kernels too, separating the kernels from the corncob.

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