Make a paste of peas, ginger, garlic and green chilli and keep aside.
Heat oil and add cumin and asafoetida for the tempering and then saute onions and then add the peas paste.
Cook this for good 5 to 7 min on slow flame till the peas are done nicely.
Add the masalas like cumin powder, garam masala, dry mango and mix it nicely.
At the end add lemon juice and chopped coriander and let this cool.
In a separate bowl mix jowar flour with ghee, carrom seeds, salt, turmeric and with your palm and fingers mix it nicely.
Now gradually mix the pumpkin puree and and the yoghurt and knead it nicely.
It should be a nice sturdy dough not too wet not dry.
Now cover this dough and let it sit for 10 to 15 mins.
Then make smalls balls and make a hollow and fill up the peas paste with grated cheese and close the baati. Put some sesame seeds on top of the baati.
Now preheat the over for 10 mins at 180 degrees and bake then bake for 10 mins one side and the flip it over and bake on the other side too for 10 mins.
So total 20 mins baking and then let it sit in oven for some more time and then take it out and serve with chutney or dal of choice.
We eat it like snacks so works great for us with chutney.