Preheat your oven to 200°C (400°F). Gather your ingredients and set up a parchment-lined baking sheet.

In a mixing bowl, combine the mature cheddar, mozzarella, finely chopped red onion, fresh coriander, garam masala, and red chilli flakes.

Take one sheet of cold puff pastry and lay it flat on the parchment-lined surface, leaving about a 1 cm margin.

Spread the cheese mixture evenly over the puff pastry, leaving the reserved 1 cm edge clear.

Place the second sheet of puff pastry over the first and press down along the edges to seal.

If necessary, chill the assembled pastry in the refrigerator for about 10 minutes.

Cut the chilled pastry into strips, approximately 5-6 cm wide, and twist each strip from both ends.

Mix the warm milk, ground turmeric, and agave to create an egg-free wash, ensuring even color when baked.

Brush the egg-free wash over each pastry, sprinkle kalonji seeds on top, then bake for 20-25 minutes until golden brown.

Allow the twists to cool slightly before serving. Enjoy warm or with chai.