In a mixing bowl add grated paneer, boiled potatoes, red chilly powder, garam masala, black pepper, cumin powder, grated ginger, green chilly, ¾ tsp salt, freshly chopped coriander leaves and mix it well.
Lastly, add 2 tbsp of cornflour for binding, mix it until well combined.
If the mixture is sticky then you can add bread crumbs also.
Take a generous portion of paneer mixture and give it round shape like tikki.
You can give any shape of your choice.
Repeat the same process to make rest of the cutlets.
To make slurry:
Put flour, salt in a bowl. Now add water as required and make a thin batter, mix it well till no lumps.
Now dip each paneer cutlet one by one with maida slurry and then coat with breadcrumbs.
Prepare rest of the paneer cutlets in the same way.
You can keep all the coated paneer cutlets in the fridge for 30 minutes so that it will become firm or if you don’t have much time then fry it instantly.
Heat sufficient oil in a pan on medium high heat, once oil gets heated drop one by one paneer cutlets into the hot oil and fry by turning occasionally till it becomes golden brown in color. Do not overcrowd the pan, fry cutlets in batches.
Once fried, take them out on an absorbent paper.
Serve paneer cutlet hot with any green chutney or tomato ketchup.