In a pan, dry roast fennel seeds, coriander seeds, cumin seeds, and peppercorns for 1-2 minutes on medium flame. Chef tip - Keep stirring to ensure the spices are evenly roasted. They will release an aroma and that is the cue to stop roasting.

Transfer to a plate and let it cool down. Then crush it coarsely using a mortar pestle.

Heat oil in a pan. Temper fennel seeds. Once they splutter, add ginger paste and minced green chillies. Fry for 30 seconds.

Then add the frozen green peas, gluten-free asafoetida, chilly powder, sugar, and salt. Saute for 5-6 minutes or till the peas are cooked.

Now add the coarsely ground masala to the pan. Mix and cook for another 2 minutes.

Using a potato masher, mash (some not all) the green peas coarsely, in the pan directly. Take it off the flame and let it cool. The stuffing should be dry.

Thaw the puff pastry sheet as per instructions on the packet. It should be defrosted but the pastry sheets should still be cold. Line a cooking tray with cling wrap and place a puff pastry sheet over it. Flatten it lightly using a rolling pin. If the sheet is too thick, it will not bake evenly. Chef tip - At any point, if the dough feels soft and sticky, put it in the freezer for 10 minutes till it is again easy to handle.

Grease the sheet with vegan ghee. Generously sprinkle the green peas mixture all over it leaving a ½-inch border on all sides. Use your hands to spread it across evenly. Top it with vegan mozzarella cheese (if adding).

Tightly roll the puff pastry sheet into a log. Use vegan milk to seal the edges. Trim the ends so that they are even, then tightly wrap the log with a cling wrap. Refrigerate it for 15-20 minutes to make it easier to cut.

Using a sharp knife, evenly slice the cold log into pinwheels (½ inch thickness) and place them on a lined baking tray. These vegan puff pastry pinwheels will at least double in size, so make sure to space them out with room to expand. Brush them with vegan milk and cooking oil spray. Chef tip - Use a glass with a flat bottom to flatten them lightly or gently reshape them with your hands if needed. Bake these vegan savory pinwheels in the oven at 350 degrees F for 20-25 minutes or till they turn crisp and golden. Take them out of the oven and let them cool down a bit. They will appear soft when out of the oven but will become crispy as they cool.