Preheat oven to 375 F. Put flour, butter, cheese, green chili, salt, shallots, red chili powder, garam masala and cumin seeds in bowl of a food processor. Pulse until you get bread crumbs like also everything well combined. Add about ¼ cup cream let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.

I chilled the dough for about 15 minutes, you can skip this step but you need little flour while spreading the dough. I didn’t need much flour.

Roll out dough on a lightly floured surface until ¼-inch thick or even thinner, adding flour as needed. Prick the dough with a fork prevent less puffing while baking. I cut them as 1 ½ inch rounds and bake them an inch apart on your baking sheet .

Bake until moderately browned, about 15 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.