Take a slice of paneer. Cut in half vertically. Slice both pieces horizontally. You will be left with 4 thin slices of paneer.
To make the batter:
In a bowl, add besan, rice flour, red chilli powder and salt. Add water, a little at a time. Whisk well. Make a smooth, lump-free, thick batter. Let it rest for 10 minutes.
To make the potato filling:
Heat a pan over medium flame. Add oil and allow it to heat up.
Add chopped green chilli and ginger. Cook for a few seconds.
Add green peas. Saute for a minute.
Add hing. Cook for a few seconds.
Add boiled potatoes. Mash them.
Turn the flame off.
Add amchoor, chaat masala powder, red chilli powder, salt and chopped coriander leaves. Mix well.
You can mash it a little more if you like. The potato mixture should be chunky (not too smooth) and spreadable.
To make the paneer bread pakoda:
Heat oil in a pan, over a high flame.
Take 2 slices of bread. Spread the potato mixture over them.
Place a slice of paneer over one piece of bread. Cover it with the other slice. Press the sandwich down a little.
Make all the paneer aloo sandwiches in the same manner.
Add baking soda and hot oil to the besan batter. Mix well. The batter should have a thick coating consistency.
Dip the paneer aloo sandwich into the batter. Carefully drop it into the hot oil.
Lower the flame to medium. Allow it to cook for a few minutes. Until the pakora becomes crisp and golden brown in colour.
Then take the paneer bread pakora out. Fry the rest of them in the same manner.