To get it right, just taste it while prepping and balance accordingly.
Grated Paneer. Preferably firm paneer that is cold from the fridge. This will help in grating it. Add chopped onion, green chilly, finely chopped ginger and salt. Knead it. Ensure it is mixed well. This will be a little soggy. So add a tablespoon of rice flour, a tablespoon of maida and a fistfull of dry bread crumbs.
Knead into a smooth soft ball. If needed add a little more dry stuff. But be very judicious in its use.
Shape into balls and keep in the fridge. This will firm them up.
Make a little flour slurry. This is a dilute solution of flour and water. It works like an adhesive. Dip the paneer balls into this and let them get coated with this “glue”.
Dip them in bread crumbs. They will stick to the balls. Deep fry in hot oil.