Prepare all ingredients: boil corn and peas, chop ginger, and grate paneer.

Wrap pie dough in cling film and refrigerate for at least 30 minutes.

Coarsely grind peas and corn with ginger, green chutney (coriander & mint) in a food processor.

Heat sunflower oil in a skillet.

Add cumin seeds and asafoetida to the hot oil.

Add the ground peas and corn mixture and sauté until the mixture is dry, stirring occasionally.

Add red chili powder, coriander powder, fennel seed powder, garam masala powder, amchur, salt, and black pepper.

Add paneer and stir-fry to mix well. Turn off the heat and let the mixture cool down.

Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius) and line a baking tray with parchment paper.

Roll the dough between two parchment paper sheets.

Cut into disc shapes of the same size.

Stuff with the filling, leaving the edges clean.

Apply water to the edges.

Cover with another piece of circular rolled dough.

Seal the edges with a fork dipped in flour.

Give a cross cut in the center of each pie.

Bake in the oven for 8-12 minutes, rotating the tray midway through baking, until golden brown.

If the dough starts loosening up while rolling, refrigerate for half an hour until it hardens back.

Serve the hand pies with a low-fat vegetable dip and a spinach, dates & banana smoothie.