Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
Crush the boondi with your hand and set aside. To make garlic chutney, peel and roast garlic in one teaspoon of oil.
Mix with red chilli powder and salt and grind to a smooth paste. To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt.
Add sufficient water and whisk well to make a batter of a coating consistency.
Rest the batter for about fifteen minutes. Stuff garlic chutney into the slit of each cottage cheese baton.
Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown.
Drain on absorbent paper. Serve hot with a chutney of your choice.