They taste delicious, I have tried them.

2 large potatoes
200 gms cottage cheese (paneer), grated
1 tbsp raisins (kishmish)
1 tbsp oil + to deep-fry
1 medium onion, chopped
½ tbsp crushed red chillies
3-4 green chillies, chopped
4 tbsps chopped fresh coriander leaves
1 tsp garam masala powder
Salt to taste
4 tbsps refined flour (maida)
½ cup milk
1 cup breadcrumbs

Boil and mash the potatoes (make sure that you don’t put boiled potatoes in cold water for cooling. Excess moisture will not dry easily and handling mashed potato will become slightly difficult). Soak raisins in warm water for some time before use.
Heat one tbsp oil in a frying pan and sauté chopped onion till translucent.
Mix together paneer, potatoes, crushed red chillies, fried onion, chopped green chillies, chopped coriander leaves, garam masala powder, salt and raisins.
Make cylindrical-shaped croquettes.
Roll croquettes in seasoned refined flour, then dip in milk and roll in the breadcrumbs. Keep the aloo paneer croquettes in the fridge for an hour or more.
Heat sufficient oil in a kadai and deep fry rolls till golden brown. Drain and place on absorbent paper.
Serve hot with coriander mint chutney.

Tip: Fry one piece to check the binding of the mix and whether the oil is sufficiently hot.