Madhya Pradesh special -  a popular snack from Indore . 

This Recipe is free from:

☒Wheat

☒Peanuts

☒dairy

☒casein

☒soy

☒egg

☒sesame

☒fish

☒shellfish

Ingredients: For vegan bhutte ka kees

1. Corn on the cobb (Whole corns) -  3 
2. Non-dairy plain milk or water – ½ cup
3. Vegetable oil – 1 TBSP
4. Mustard seeds -  1 Tsp
5. Jera -  1 Tsp
6. Hing Powder – ½ Tsp
7. Ginger  - grated – 1 TBSP
8. Green chilies – cut into small pieces – 2-3 
9. Curry leaves  - cut into small pieces – 8-10
10. Turmeric powder – 1 Tsp
11. Kashmiri red chili powder – 1 Tsp
12. Fresh grated coconut ( optional) for garnishing
13. Fresh chopped cilantro for garnishing
14. Fresh squeezed lemon juice – 1 TBSP
15. Salt to taste

How to Make vegan bhutte ka kees Step-by-Step Instructions

1. Get the corn on the cob, clean them carefully and then grate them with a help of grater. Make sure you turn it while grating to get the maximum kernels out. Do check all sides are used up while grating.
2. Heat a pan or kadai on medium heat. Once hot , add vegetable oil. Once the oil is hot , add mustard seeds. Let the seeds crackle. Add jera and hing powder. Add ginger and saute for a minute.
3. Add the green chilies, curry leaves and give a quick mix. Add turmeric powder, red chili powder and mix well.
4. Add grated corn and mix well. Add salt to taste and mix well. Add non-dairy plain milk or water . Mix well. Cover and let it cook for 8-10 minutes on low flames. Keep on stirring in between. 
5. Switch of the flame and garnish with freshly grated coconut ( optional) , fresh cilantro, and squeeze a juice on ½ lemon.
6. Serve Hot and a evening snack or a mid-day snack.

Tips – 

1. If you have corn kernels or frozen corn, you can coarsely grind it in mixer grinder.