For the Asparagus Ginger Filling: Chop the Asparagus to quarter the size. Pour oil into a frying pan and add cumin, green chillies and garlic and fry them. Then add the asparagus and fry over medium high flame.

Add garam masala, salt and ginger paste and fry till the asparagus becomes tender and crunchy.

Then add the cottage cheese, almonds, black pepper and lemon juice. Saute for around 2 minutes and sprinkle chopped coriander leaves and keep aside to use as filling.

For the Croissants: Sieve the flour and milk powder and keep aside.

Prepare sugar+ yeast solution with half the measured amount of water and salt solution with salt and the remaining amount of water; add the two solutions to the flour mixture respectively and mix until a soft dough is formed.

Next, add the clarified butter and mix until well combined. Keep aside for an hour

Gently deflate the dough and let it rest for half an hour.

Sheet the dough and laminate it with margarine and fold it like an envelope. Turn the dough over and sheet into rectangle. Fold it and refrigerate it for around 20 minutes

Take it out and sheet it again as before. Refrigerate for another 10 minutes.

Sheet the dough and cut it into triangles. Put in the asparagus ginger filling and fold it into a croissant shape

Bake the croissants for around 15 minutes at 170 degree celsius

Once ready, give them an egg wash and serve!