Cheesy Bread Pakora

In a mixing bowl, combine the gram flour, red chili powder, turmeric powder, chaat masala, carom seeds, baking soda, and salt.

Gradually add water while whisking continuously to form a smooth, lump-free batter of coating consistency. Let it rest for 5-10 minutes.

If using plain cheese slices or cubes, skip this step.

In a separate bowl, mix grated or sliced cheese with green chilies, coriander leaves, bell peppers, onion, ginger-garlic paste, salt, and black pepper or chili flakes. Combine well.

Cut the crusts off the bread slices if desired.

For sandwich style, spread a generous layer of the cheese filling on one half of a bread slice and fold it over or place another slice on top to make a sandwich. Gently press the edges to seal.

For roll style, slightly moisten the edges of the bread with water. Place the filling in the center and roll the bread tightly, pressing the edges to seal.

Cut each assembled bread piece into triangles or rectangles.

Heat sufficient oil for deep frying in a kadai or deep pan over medium-high heat. Test the oil by dropping a tiny bit of batter; it should sizzle and rise immediately.

Dip each bread piece into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off.

Carefully slide the coated bread into the hot oil. Fry 2-3 pakoras at a time, turning occasionally, until golden brown and crispy.

Remove the pakoras with a slotted spoon and place them on absorbent paper towels to drain excess oil.

Serve hot and cheesy bread pakoras immediately with green chutney, tamarind chutney, or tomato ketchup.