Heat a wide skillet or tawa on low to medium-low. Brush a thin film of ghee on both sides of each jowar round. Cook in batches, flipping often, until crisp and deeply golden with a dry crackle when tapped. Transfer to a wire rack so steam does not soften the underside. Cool completely before storing.

Warm mustard oil in a skillet until it just shimmers (not smoking). Place tomatoes cut side down with smashed garlic. Sprinkle salt, cover, and cook on low until skins blister and flesh softens. Cool, peel if needed, chop roughly.

Combine cooked tomato with corn, onion, bell peppers, and minced green chili to taste. Finish with lime juice, coriander, optional dried herbs or kasuri methi, chili flakes, and salt. Stir gently; keep chunky.

Char bell pepper, garlic cloves, and fresh red chili over an open flame or under a broiler until blistered. Steam pepper covered, then peel most of the skin. Remove chili stems and seeds for milder heat if needed.

Blend roasted vegetables with soaked Kashmiri chilies, paneer, hung curd, optional chipotle or smoked paprika, and water until smooth and spreadable. Season with salt and black pepper. Taste for smoke, tang, and mild heat.

Spread paneer mixture on each crisp jowar round. Top with relish. Garnish with coriander or extra lime if the relish mellowed in the fridge.