First take, thick yogurt/hung curd in a bowl and add all the spices (Kashmiri red chilly powder, garam masala, salt to taste, ginger garlic paste, kasuri methi,) and whisk it well until smooth. Marinade is ready
Add cottage cheese fingers one by one to the prepared marinade and coat it well very gently with your hands or spoon.
Coat the paneer evenly with the marinade.
Take out on the plate and repeat the process for rest of the paneer fingers.
Keep the paneer fingers in refrigerator and allow it to marinate for an hour.
To make flour paste:
Put all purpose flour/maida, cornflour, red chilly powder, salt in a mixing bowl and make medium thick paste.
Mix it well till no lumps.
After an hour take out the marinated paneer fingers from fridge and dip each marinated cottage cheese sticks/fingers one by one in the flour batter and then coat with thick layer of oats by pressing it firmly all around.
Prepare rest of the paneer fingers in the same way.
Keep it in a refrigerator for 30 minutes to make the mixture firm.
Heat oil in deep pan on medium high heat, once the oil becomes hot drop the paneer fingers slowly into it, taking care not to overlap them.
Fry paneer fingers in batches, do not overcrowd the pan
Fry the paneer fingers until they are golden brown, turning occasionally. This would take about 3-4 minutes.