Monsoon does something to North India. The dust settles, everything turns green, and Hariyali Teej shows up right in the middle of it. This year, it falls on Saturday, August 15, which happens to be Independence Day as well, so there's extra noise in the air alongside the usual devotion. Since no festival is complete without a festive spread, Hariyali Teej deserves its own menu. However, if you want to move beyond ghewar this year, here are some gourmet North Indian recipes shared by Chef Kapil Dev Sharma, the Executive Chef at Ramada Encore by Wyndham Zirakpur. With over 20 years of experience, he has curated fusion recipes that will be the highlight of your Teej festivities.

Also Read: Hariyali Teej 2026: 6 Traditional Recipes To Celebrate The Festival

Rose Sorbet With Watermelon Chunks

Ingredients:

  • 1 watermelon
  • 2 tbsp sugar syrup
  • 3 cups milk
  • 4 tbsp rose syrup
  • Watermelon slices for garnish
  • Ice cubes as needed
  • Fresh rose petals for garnish

Instructions:

  1. Take a medium watermelon and cut it in half. Using a round spoon, remove watermelon flesh in the shape of small balls and put them into a mixing bowl.
  2. To the same mixing bowl, add 2 tablespoons of sugar syrup, 3 cups of milk (boiled and cooled), and 4 tablespoons of rose syrup.
  3. Add 2 tablespoons of basil seeds and ice cubes. Mix in chopped watermelon balls.
  4. Transfer it into a serving glass and garnish it well with small watermelon balls.

Filo Pastry Money Bag Samosa

Ingredients:

  • 3 filo pastry sheets
  • 80 g boiled potato
  • 15 g green peas
  • 2 g chopped green chilli
  • 2 g chopped ginger
  • 5 g chopped fresh coriander
  • 2 g fennel seeds
  • 3 g crushed coriander seeds
  • 2 g cumin seeds
  • 2 g coriander powder
  • 0.5 g garam masala
  • 1 g chilli powder
  • 1.5 g salt
  • 0.5 g amchur powder
  • 10 ml water
  • 0.5 ml oil (for the dough)

Instructions:

  1. Thaw puff pastry sheets according to instructions on the package. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and crushed coriander seeds. Sauté for a few seconds till the seeds sizzle. Add green chilli and hing, and sauté for a few seconds.
  3. Add the boiled potatoes and green peas and mix well.
  4. Now add all the spices- coriander powder, garam masala, amchur, salt, and red chilli powder.
  5. Mash everything well using a potato masher or a fork. Remove pan from heat and set aside.
  6. Unroll the thawed puff pastry sheet. Roll it using a rolling pin to form a rectangle. Mix some flour with water to form a paste and set it aside.
  7. Cut each puff pastry sheet into 4 large circles, each about 5 inches in diameter. Preserve the remaining dough after cutting out the circles, roll it again, and cut more circles until it's all used up. Cut each circle into 2 parts. Now, take one half of the circle and apply water-flour paste on the straight side of the circle.
  8. Fold the other side over the first fold to form a cone. Fill the cone with the prepared potato stuffing. Use around 1-2 teaspoons of the filling and remember not to overfill.
  9. Pinch to seal the samosa. Use the water-flour paste here as well to make sure the samosa doesn’t open in the oven. Prepare all samosas in a similar way. Deep-fried for 5 minutes or till nice and golden brown. Serve puff pastry samosa with chutney of your choice!

Dahi Ke Shole With Cilantro Mint Mayo

Ingredients:

  • 100 g hung curd
  • 40 g paneer, grated
  • 20 g onion, finely chopped
  • 15 g capsicum, finely chopped
  • 3 g green chilli
  • 3 g ginger
  • 5 g coriander leaves
  • 1 g black pepper
  • 2 g chaat masala
  • 2 g salt
  • 3 bread slices
  • 8 g corn flour
  • 250 ml oil
  • 30 g mayonnaise
  • 5 g mint leaves
  • 5 g cilantro (coriander)
  • 5 ml lime juice

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Instructions:

  1. Blend the hung curd and crumbled paneer in a bowl until smooth. Add the chopped onion, bell pepper, carrot, coriander, and green chillies.
  2. Season the mixture with black pepper, cumin powder, chaat masala, and salt.
  3. Blend the mayonnaise with coriander, mint, green chilli, lemon juice, and a pinch of salt until smooth. Refrigerate until ready to serve.
  4. Trim the edges of the bread slices and gently roll them out using a rolling pin to flatten them.
  5. Place a spoonful of the prepared filling in the centre of each bread slice. Brush the edges with a little water, fold or seal the bread tightly to form a pocket, and press the edges firmly.
  6. Dip each stuffed bread pocket into the flour slurry, then coat evenly with breadcrumbs.
  7. Heat the oil and fry the bread pockets over medium heat until they turn crisp and golden brown on all sides.
  8. Drain on absorbent paper and serve hot with the chilled cilantro-mint mayonnaise.

Malpua Pancake Waffles

Ingredients:

  • 30 g maida
  • 10 g suji
  • 40 ml milk
  • 15 g khoya
  • 12 g sugar
  • 5 g fennel powder
  • 5 g cardamom powder
  • 1 g baking powder
  • 8 g ghee
  • 25 ml sugar syrup
  • 3 g chopped pistachio
  • 3 g chopped almonds

Instructions:

  1. Combine the flour, semolina, mashed mawa, powdered sugar, fennel seeds, and cardamom powder. Gradually whisk in the warm milk until smooth.
  2. Stir in the baking soda, then cover the bowl and let the batter rest for 30 minutes so the semolina can absorb the moisture.
  3. Turn on your waffle maker. Once heated, grease the upper and lower waffle grids generously with melted ghee or butter to get that authentic, crisp malpua edge.
  4. Pour a ladleful of the batter onto the waffle grid. Close the lid and bake for 4-5 minutes, or until the waffles turn deep golden brown and crispy.
  5. Remove the hot waffles and immediately dip them into the warm sugar syrup for 30 seconds, ensuring they are well coated.
  6. Garnish with slivered almonds and pistachios. Serve them hot alongside a scoop of rabri-flavoured ice cream.