Boil the potatoes and mash them well. Peel and grate the carrot.
Dry roast the oats on low heat for a few minutes until they are slightly golden (4-5 minutes). Let it cool completely.
Crumble the paneer, making sure there are no big pieces.
Gather the rest of the ingredients.
In a large bowl, combine oats, potato, paneer, carrot, ginger, chili, garam masala, amchur, chili powder, and salt. Bring the mixture together to form a soft dough.
Pinch out a small portion of the mixture and make a ball. Gently flatten it with your palms making sure there are no cracks at the ends.
Repeat with the rest of the mixture.
Heat oil in a frying pan.
Carefully place the cutlets in a single layer and shallow fry on medium heat for 3-4 minutes.
Carefully flip the cutlet and fry on the other side.
Drain on a paper towel.
Serve hot with tomato ketchup or dip of your choice.