Crumble the fresh paneer into a large mixing bowl, breaking it apart with your fingers or a fork until it resembles coarse crumbs.
Add the mashed potato, chopped cilantro, garam masala, turmeric, chili powder, toasted breadcrumbs, chickpea flour, and salt to the bowl. Mix everything together thoroughly until well combined and the mixture feels cohesive but still soft.
Divide the mixture into 4 to 6 equal portions, then gently shape each into flat, round patties about 1.5 cm thick and approximately 8 cm in diameter. Rest the shaped cutlets on a plate or tray.
Heat about 1 centimeter of oil in a frying pan over medium-high heat until shimmering and hot, around 180°C (356°F). You can test the temperature by dropping a small piece of bread—if it sizzles immediately, the oil is ready.
Carefully place the patties into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, until they turn golden brown and crispy, with a gentle crackling sound.
Use a slotted spoon to remove the cooked cutlets from the oil and place them on paper towels to drain excess oil. Let them rest for a minute or two to crisp up further.
Serve the hot, crispy paneer cutlets immediately with your favorite chutney or yogurt dip for a satisfying snack or appetizer.
