Bhutte ka kees - My take on a spicy sweet corn snack from Indore Madhya Pradesh

Though I haven't visited the foodie destination of Indore in Madhya Pradesh, I have heard so much about its magical chaats that it was time I tried my hand at some traditional Indori street food. I picked something that called for ingredients which I had easy access to. Jersey like much of the rest of the US has bushels of fresh sweet corn on sale and the famed 'Sarafa' special "Bhutte ka kees" (Grated spicy corn) came to mind. 'Sarafa' Bazaar is this street of jewellery shops which morphs into a foodie street selling tasty wonders that are exclusive to Indore. Of course, having never tasted the original I had to give it my own take! So, do be aware this may be a complete variation on the Sarafa original.

Ingredients :

1/2 inch piece of ginger-grated

4 small green chillies - finely chopped

1/4 tsp cumin seeds

1/4 tsp mustard seeds

1/4 tsp asafoetida

1/4 tsp turmeric powder

1/4 tsp red chilli powder

2 cloves powdered

5-6 curry leaves (roughly chopped)

4 cobs of corn - grated or kernels coarsely chopped in chopper

1/4 cup milk

2 tsp oil

1 tsp ghee (clarified butter)

salt to taste

Garnish :

2 tbsp corainder leaves - finely chopped

1 small onion - finely chopped

4 quarters of lemon

1/2 cup of fine sev (crispy gram flour vermicilli)

1/4 tsp of chaat masala or pani-puri masala

Optional :

Green chutney (used for bhel/sev-puri or any other chaats),

shredded coconut

Method :

Heat oil and ghee and add all ingredients other than corn, milk and salt. Cook the ginger for 1/2 minute and then add grated corn. Add salt and milk and cover. Cook for 15 minutes till corn is soft and cooked completely.

Garnish with all the accompaniments and serve hot. If you like fresh green coriander chutney (used in chats), serve on the side with the "bhutte ka kees".

Enjoy!!!