There is no denying that bhutta or corn makes for an amazing teatime snack during the monsoon season. While there are many ways in which you can enjoy corn, here is a special street-style recipe from Indore that you are sure to love. So try this recipe from Chef Ajay Chopra and bring some Indori flavours right at your home.
Bhutte ki Kees
Raw mango, grated
Salt to taste
1 cup – Milk
Indore Special Jeeravan Masala
Raw mango, coconut and coriander
*Heat oil. Add mustard seeds, fennel seeds and cloves. Allow to crackle. Add curry leaves and green chillies.
*Add turmeric powder, salt to taste, and mix.
*Add grated corn and raw mango mixture in 50:50 ratio. Add chilly powder. Let it simmer on medium heat for a while. Close with a lid and cook.
*Add milk and keep stirring until it dries. Add Indore Special Jeeravan Masala. Serve hot garnished with raw mango, coconut and coriander.
When are you going to try?
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