In a large bowl, add 1/2 cup thick plain yogurt. Add 1/2 teaspoon turmeric powder, 1 teaspoon chili powder, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cumin, 1/2 teaspoon garam masala, 1/2 teaspoon dried fenugreek leaves, 1/2 teaspoon chaat masala, 1 teaspoon ginger-garlic paste, and 1/4 teaspoon carom seeds.
Next, add 2 teaspoons roasted chickpea flour, 1 tablespoon lemon juice, and salt to taste.
Mix well until all the spices are fully combined with the yogurt.

Add the onion petals from 1/2 onion, 1/2 chopped red and green bell pepper, and 5 paneer cubes. Add 1 teaspoon oil.
Gently mix to coat the vegetables and paneer evenly. Cover and refrigerate to marinate for 30 minutes.
After marinating, thread the paneer, bell peppers, and onions onto wooden skewers.
Grill on a hot tawa (griddle), or cook in an oven or tandoor until golden.

Brush 1 teaspoon oil over the tikkas.
Cook on medium heat, turning occasionally, until all sides are roasted and not burnt. Finally, sprinkle some chaat masala and serve the paneer tikka immediately.