Bhutte ki Kees/Corn Upmaby Lata Lala

Bhutte ki Kees/Corn Upmaby Lata Lala
  • Bhutte ki Kees/Corn Upma | How To Make Bhutte ki Kees/Corn Upma (32 likes)

  • By Lata Lala|
    Last updated on Feb 19th

How To Make Bhutte ki Kees/Corn Upma

This street food is specialty of Indore from the Malwa/Rajashtani cuisine. It is traditionally made by grating corn off the cob, then roasting in ghee and spices, and cooked in milk, for creamier consistency.

  • Prep Time15mins
  • Cook Time15mins
  • Serves2People

Key ingredients for Bhutte ki Kees/Corn Upma

  • How to make Ghee

Ingredients to make Bhutte ki Kees/Corn Upma

  • Half a kilo American bhutta/corn
  • Chopped onions 1
  • green chilly chopped ,coriander leaves
  • hing a pinch, rai, jeera 1/2 tsp
  • Haldi 1/4 tsp Lemon juice 1
  • Milk ( very less amount) Salt and red chilly as per taste
  • Ghee 2 tsp
  • Grated fresh coconut for garnishing

Steps to make Bhutte ki Kees/Corn Upma

  1. Take out the corn seeds with help of knife. Grind it in mixture or if ur corn is soft u can grate it
  2. Heat Ghee in a non-stick pan add hing rai jeera to it add chopped onion and green chillies. saute it for 3 to 4 min add grated bhutta, salt, chilly powder, haldi. simmer it till it leaves the sides of pan. stir it constantly
  3. Now add some milk. Simmer for few more minutes. Remove the pan from fire and sprinkle lemon juice over it. Garnish with grated fresh coconut and coriander leaves.

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