Chop the fresh coriander leaves and the green chilli. Grate the paneer and the boiled potato. (Paneer used should be cold so that it is easier to grate it.)
In a bowl or a big plate, take the grated paneer and the potato. Add the Ginger-Garlic paste and the rice flour.
In place of rice flour, any binding agent like bread crumbs, dry roasted besan can also be used.
Season with salt and red chilli powder. Put in the chopped chilli and coriander leaves.
With a gentle hand, mix it all up.
At this point, boiled vegetables like peas, carrot, and corn can be added, if using.
If the mixture feels very soft, additional 1 tablespoon of rice flour can be added.
Divide the mixture into equal size balls. Roll each gently and slightly press to flatten. Ready all cutlets similarly.
Roll them in the rawa and again press them so that rawa sticks well on each.
Now, these cutlets can be shallow fried, deep fried, baked or air-fried as per preference.
For shallow frying, heat a nonstick pan on low flame. Spread about 1 to 2 tablespoon oil.
Place a few cutlets at a time and let cook on each side till golden brown in color.
Fry all the cutlets and remove on paper towels when done.
Serve hot with chutney, dip or sauce.