Bhutte ki Khees
Bhutte ki Khees is a popular dish from Rajasthan, India, made with grated corn and a blend of aromatic spices. It is typically served as a snack or a side dish and is a great source of protein and fiber. This recipe is vegetarian, gluten-free, and can be made vegan by omitting the ghee or butter used for tempering. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
80 kcal
Protein
2 g
Carbs
13 g
Fat
3 g
Fiber
2 g
Ingredients
Corn Kernels
50 gm (50g)
Chopped Onion
0.5 small cup (50g)
Chopped Tomato
1 small cup (100g)
Chopped Green Chilli
2 tsp (4g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
0.25 tsp (0.5g)
Red chilli Powder
0.25 tsp (1.25g)
Ghee
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Turmeric powder
0.25 tsp (1.25g)
Instructions
Cooking Steps
Heat ghee or butter in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add chopped tomatoes, green chilies, turmeric powder, red chili powder, and salt. Stir well.
Add grated corn and mix well.
Cover the pan with a lid and cook for 10-15 minutes over medium heat until the corn is cooked and the khees thickens.
Garnish with fresh coriander leaves and serve hot.