How To Make Bhutte Ki Kees – The Iconic Indori Street Food

If you are craving a light and comforting snack that is bursting with flavours, you are at the right place. Butte ki Kees in Indore's much loved street food that perfectly captures the soul of the snack culture of Madhya Pradesh. It is a delightful dish that is made from grated corn that is cooked with aromatic spices and milk. It delivers a warm, mildly sweet, and spicy bite that is unlike anything else. It is humble, hearty, and has that nostalgic taste which instantly transports you to the bustling steets where vendors serve it piping hot.

What sets Bhutte Ki Kees apart is its clever simplicity. Corn is a staple all across India, but Indoris have eleated it into an art form by using the method of slow cooking. Cooked in a fragrant mixture of milk, hing, ginger, and green chillies, this recipe makes everyone fall in love with it. The result is creamy, slightly grainy, and deeply satisfying. It is definitely a traditional monsoon favourite, that doubles up as a comfort meal. It is especially ppular during the rainy season when corn is abundant and the weather calls for something that is warm, soul-soothing, and satisfying. 

Bhutte ki Kees is not only delicious, but also celebrated for being elatively healthy compared to most Indian street foods. There is no deep frying involved, and with the goodness of corn and minimal fat, this regional dish perfectly fits into a light meal plan. Whether you like exploring different regional street foods, a home cook exploring traditional Indian recipes, or someone simply hunting for an easy, wholesome evening snack, this recipe of Butte ki Kees deserves a place in your repertoire.

Let us dive into how you can recreate this iconic Indoric classic at home with minimal effort and simple everyay ingredients. 

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