firstly, scoop large-sized ice cream. you can take any flavour of ice cream, however, i have used vanilla ice cream.
using a cling wrap try to shape to a round shape.
freeze for at least 5 hours or until it turns firm.
after 5 hours, you can wrap it with bread. for that trim the sides of bread.
flatten slightly using a rolling pin.
now brush the sides of the bread with water. this helps to seal tight.
now place the ice cream ball in the centre.
and cover with another bread slice and seal the sides. you can brush more water if it is difficult to seal.
now shape to a round shape and wrap in a cling wrap.
freeze for at least 5 hours so that the ice cream and bread are frozen.
now to prepare the slurry, in a small bowl take ½ cup maida, ¼ cup cornflour and 1 cup water.
prepare a smooth lump-free batter by mixing well.
now take the bread-rolled ice cream and dip it in the slurry.
immediately roll into the breadcrumbs making sure to coat uniformly. you can double coat the breadcrumbs to get extra crispiness for pakoda.
freeze for 5 hours again to set completely. this is the final freezing stage.
after 5 hours of freezing, deep fry in hot oil. make sure to use a deep vessel as the whole ice cream ball must be dipped in completely.
fry for just 30 seconds and make sure it turns golden brown. over frying will melt the icecream from inside.
finally, enjoy fried ice cream with chocolate sauce.