Cut cottage cheese into thick slices. Cut 4 roundels from them using a medium size cookie cutter. Slit the roundels without cutting through and reserve the left over cottage cheese pieces.
Sprinkle salt and pepper powder to taste on both sides of the roundels and set aside.
Finely chop ginger. Add green chillies to it and chop further.
Chop 7-8 coriander sprigs alongwith the stems and transfer all the chopped ingredients into a bowl. Grate cheese into it and add 1 tbsp mint chutney. Mix well and add ¼ tsp pepper powder and salt and mix well. Mash the reserved cottage cheese pieces and add. Mix well.
Stuff the prepared mixture into the slit cottage cheese roundels and press lightly.
Break papads into smaller pieces and crush further in a food processor into smaller pieces. Spread the crushed papad on a plate.
Combine refined flour with sufficient water in a bowl and mix well into a smooth and thin slurry. Add salt and remaining mint chutney and mix well.
Dip prepared cottage cheese sandwiches in the slurry and coat in the crushed papad. Repeat this procedure once again.
Heat sufficient oil in a kadai. Deep-fry double crusted cottage cheese sandwiches on medium heat till golden and crisp. Drain on absorbent paper.
To make tomato-plum salsa, roughly chop plum and tomato. Chop green chilli and roughly chop coriander sprigs and transfer all these in a bowl. Add crushed peppercorns, salt and lemon juice and mix well.
Place some tomato-plum salsa on a serving plate. Put the cottage cheese sandwiches on top and drizzle some more salsa on top. Garnish with few coriander sprigs and serve immediately.