Bhutte ki Kees/Corn Upma | How to make Bhutte ki Kees/Corn Upma

4 reviews
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By Lata Lala
Created on 24th Feb 2016
  • Bhutte ki Kees/Corn Upma, How to make Bhutte ki Kees/Corn Upma
Bhutte ki Kees/Corn Upmaby Lata Lala
  • Bhutte ki Kees/Corn Upma | How to make Bhutte ki Kees/Corn Upma (37 likes)

  • 4 reviews
    Rate It!
  • By Lata Lala
    Created on 24th Feb 2016

About 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
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


  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.

Reviews for Bhutte ki Kees/Corn Upma (4)

Chetana Shah7 hours ago

Raminder Bhatia8 months ago

Archana Jadhav Janvekara year ago

Sukhmani Bedia year ago