In a bowl, mix together jowar flour, wheat flour, rice flour, and chickpea flour.

Add the crumbled or grated paneer, chopped coriander leaves, chopped onion, turmeric powder, crushed carom seeds, cumin-coriander powder, red chilli powder, white sesame seeds, garam masala powder, ginger-garlic-green chilli paste, and salt to the bowl. Mix all the ingredients thoroughly with your hands. Do not add water at this stage.

Gradually add a little water at a time and knead to form a dough. The consistency should be such that you can either roll it out or pat it. For patting (thapne), the dough can be slightly looser.

Take a clean cotton cloth, wet it slightly, and spread it on a flat surface.

Take a portion of the dough and place it on the wet cloth. Pat it gently with your fingers to form a thin circle of the desired size. While patting, you can use a little water on your fingers to prevent sticking.

Make a few holes in the thalipeeth with your fingers. This helps in even cooking and allows you to add oil.

Heat a griddle (tava) over medium heat and add some oil, spreading it evenly. Carefully transfer the thalipeeth from the cloth onto the hot griddle. To do this, you can invert the cloth onto the griddle and gently peel it off.

After placing the thalipeeth on the griddle, you can sprinkle some water around it and cover it with a lid for a minute or two to steam.

Remove the lid. Drizzle some oil around the edges and in the holes of the thalipeeth. Cook until the bottom side is golden brown and crisp. Flip it carefully and cook the other side until it is also golden brown and crisp.

Once both sides are cooked, remove the paneer thalipeeth from the griddle. Serve hot with your favourite chutney and sauces.