Secret Recipes of Khansamas shared by Chef Jeewan of Maya, Trident Bandra Kurla's Indian Restaurant.

Recently I dined on 200 year old recipes of Khansamas of Rampur, Awadh, Punjab and Hyderabad at Rivaayat Festival held at Maya, Trident Bandra Kurla. The heady aromas and superior taste of dishes made it a culinary experience. You can read about it here

Chef Jeewan has shared two amazing recipes with wicked spoon confessions. Go ahead and enjoy a royal treat with someone you love.

Khameeri Roti:

  • Whole Wheat Flour- 600 gms
  • Refine Flour-400 gms
  • Milk- 100 ml
  • Yeast-15 gms
  • Sugar-30 gms
  • Salt-30 gms
  • Water-200 ml


  •  Dissolve the yeast in half-cup warm water and add some sugar with salt and little flour for yeast to grow. Keep aside.
  • Add remaining salt and sugar in the flour and sieve it in a platter.
  • Add about a cup of water and mix the flour well. Knead to make stiff dough. Keep aside for 15 minutes
  • Now slowly sprinkle the yeast solution over the dough and keep kneading it till it becomes smooth but not sticky.
  • Cover with a damp cloth and keep aside for half n hour.
  • Now divide it into 8-10 equal round portions. Dust the ball with flour and roll it into 8 inches wide rotis.
  • Either stick these rotis in a clay tandoor and cook for 2 minutes or bake them in the oven for 4-5 minutes at 180 degree Celsius. Serve it with a gravy of your choice.

Saag Murgh Kofta:

  • Chicken mince- 1 kg
  • Clove powder- 5 gms
  • Black pepper- 15 gms
  • Ginger & Garlic paste- 15 gms each
  • Salt- to taste
  • Turmeric powder- 10 gms
  • Spinach, shredded- 1.5 kg
  • Red chili powder- 15 gms
  • Cumin powder- 20 gms
  • Kasoori methi- 20 gms
  • Cumin seed- 10 gms
  • Cardamom powder- 15 gms
  • Chana Dal powder- 25 gms
  • Green cardamom- 5 nos
  • Black cardamom- 6 nos
  • Coriander powder- 15 gms
  • Ghee- 200 ml
  • Spinach puree- 250 gms
  • Yellow chili powder- 20 gms
  • Poppy seed paste- 150 gms
  • Crushed brown onions- 100 gmns


For kofta
  • Mince the chicken twice in a mincer.
  • Take a flat tray and add minced chicken in it.
  • Now add salt, red chili powder, cumin powder, green cardamom powder, black cardamom powder,  poppy seed paste, black pepper, clove powder, ginger-garlic paste, cumin seeds, roasted chana  powder and rub the mixture well.
  • Apply oil in the palm, make dumplings and sear the dumplings in ghee in a sauté pan.

For gravy
  • Take a pan, add ghee, green cardamom bay leaves allow it to crackle, add shredded   spinach and  sauté well.
  • Add ginger garlic paste, powdered spices and cook the spices. Add clove powder, yellow chili  powder, and cardamom powder to it.
  • Now add the dumplings in the gravy and simmer it for some time, add crushed brown onion and  spinach puree, cook it until the oil flouts on the surface of the gravy.
  • Finish the gravy with kasoori methi and ghee
  • Serve piping hot.