Cut cottage cheese into two-inch by half-inch by half-inch pieces. Slit each piece in half leaving one edge intact for filling. Crush boondi with your hand and set aside.
To prepare the batter, mix gram flour, ginger-garlic paste, chilli powder, turmeric powder, soda bicarbonate and salt in a bowl. Add sufficient water and whisk well to make a smooth batter of coating consistency. Rest the batter for about fifteen minutes.
Stuff garlic chutney into the slit of each cottage cheese piece.
Heat sufficient oil in a kadai, dip each piece of cottage cheese 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 tomato ketchup or green chutney.