Pressure cook potatoes, peel, and then mash them. (Don't overcook the potatoes. They should be just tender enough such that they can be mashed properly.)
Crumble paneer, put it in a clean cotton or muslin cloth, make a small potli (round pouch), and then squeeze to drain out water/moisture.
Take mashed potatoes and crumbled paneer in a mixing bowl. (Mashed potato should be slightly more than crumbled paneer.)
Add grated ginger, chopped coriander, black pepper powder, jeera powder, salt, and rajgira atta. (Initially add only 3 tbsp of rajgira atta.)
Knead for a couple of minutes. (If you feel the mixture is moist and is not coming together properly add 1 or 2 tbsp of rajgira atta more.)
When the mixture thickens enough to shape balls out of it, add chopped chili and knead once more to mix properly. (I add chili in the end to minimize its contact with hand. You can also grease your palm with a little oil if you like.)
Now make small balls of the mixture and press them gently to flatten them a bit. (The size of each patty/tikki should be such that it can fit in the appam pan section.)
Heat an appam pan and then add little oil in each section.
After oil becomes hot, add patties in the pan one after another, and flatten them a bit.
Cover the pan with a lid, and cook on low flame for 2-3 minutes.
Take off the lid and turn over the patties. (Don't worry if the patties don't hold perfect shape at this stage. They will get their proper round shape when you cook without the lid later.)
Again cover the pan with a lid, and cook the other side on low flame for 2-3 minutes.
Take off the lid and turn over the patties.
Now cook without the lid for 4-5 minutes more. You will need to keep turning over the patties in between to ensure they don't overcook and turn dark brown.
Turn off heat when the patties turn golden brown in colour.
Serve with farali green chutney or curd.