In a mixing bowl, combine the grated mature Cheddar, low-moisture mozzarella, finely diced red onion, chopped fresh coriander, garam masala, and red chilli flakes. Stir well until all ingredients are evenly mixed.

Unroll one sheet of cold puff pastry on a lightly floured surface. Spoon the cheese filling onto the pastry, leaving a 1cm edge all around. Carefully place the second puff pastry sheet on top of the filling, gently pressing down the edges to seal.

Transfer the assembled pastry to the refrigerator and chill for 10 minutes. Preheat your oven to 200°C (400°F).

After chilling, slice the pastry into 5-6 cm wide strips. Twist each strip in opposite directions to create a spiral.

Prepare an egg-free wash by mixing milk, ground turmeric, and agave. Brush this mixture over each twisted pastry and sprinkle kalonji seeds on top. Bake for 20-25 minutes until puffed and golden brown.