Crumble the paneer into a large mixing bowl, breaking it up into small, crumb-like pieces with your fingers or a fork. This creates a soft base for mixing in spices.
Add the finely chopped green chili, cumin powder, coriander powder, garam masala, salt, and lemon juice to the paneer. Mix everything together thoroughly, letting the spices coat the paneer evenly and fill the air with fragrant aromas.
Sprinkle in the chickpea flour gradually, kneading the mixture gently with your hands until it becomes a soft, cohesive dough that holds together when shaped. If it feels too sticky, add a little more chickpea flour; if too dry, sprinkle in a tiny splash of water.
Divide the mixture into four equal portions. Roll each portion into a ball, then flatten gently into a patty about 1.5 cm thick, shaping them into neat, round cutlets.
Pour the breadcrumbs onto a flat plate. Take each cutlet and press both sides into the breadcrumbs, coating them evenly with a crunchy, golden layer. This prepares them for frying with a crispy exterior.
Heat enough oil in a frying pan over medium heat until it shimmers gently—this is the ideal temperature for frying. When ready, carefully add 2-3 cutlets and listen for a gentle crackle as they hit the hot oil.
Fry the cutlets for about 3-4 minutes on each side, turning occasionally with a slotted spoon, until they are deep golden brown and crispy. The aroma of spices and frying paneer will fill the air.
Use a slotted spoon to remove the cooked cutlets from the oil and place them on paper towels to drain excess oil. Rest for a couple of minutes to keep them crispy and avoid sogginess.
Serve the hot, crispy paneer cutlets with lemon wedges or your favorite chutney, enjoying their crunchy exterior and soft, flavorful interior in every bite.
