Cream the cheese and butter in a bowl of an electric mixer fitted with the paddle attachment until light. With the mixer on low speed, add flour and mix until just combined. Transfer the dough out onto a well-floured surface and roll it into a disc. Divide the disc into quarters and wrap each piece in plastic and refrigerate for an hour. You can freeze for long time too.

Coarsely grind cumin seeds, coriander seeds and fennel seeds in a grinder. Take oil in a pan, add asafetida, followed by green chilies, onions. Sauté it for few minutes until onions soften up. Add salt and other spices like ground fennel cumin mix, turmeric powder, red chili powder, garam masala, sugar. Stir well. Add mashed boiled potato and mix well. Add chopped cilantro too.

Let the filling cool down. Divide the filling into roughly four parts.

Take out the dough, roll out each disc in a circle about 8–9-inch circle on well-floured surface. If the edges are cracked, use a round mold to cut out the circle. Fill each circle with the filling. Spread and press it lightly into the dough. Cut the circle into 8 equal wedges/slices by cutting the whole circle in quarters and then each quarter into thirds. Starting with the wider edge, roll up each slice into a croissant shape. Place the rolled pieces, pointy ends tucked underneath in a tray lined with parchment paper and chill them for 20-30 minutes.

Brush each cookie with heavy cream or egg wash. You can also use milk. Sprinkle sesame seeds if you like. Bake them for 20-25 minutes, until lightly browned. Remove and let them cool on wire rack.

Serve them with tamarind and mint chutneys. You can also serve them topped with chutneys, chopped onion, tomatoes and cilantro, sev, chaat masala similar to chaat.