Cut the mozzarella cheese into long strips just like we cut french fries and keep aside.
Take 1 tbsp of all purpose flour and coat cheese sticks with dry flour. Dry flour will give cover to the cheese sticks so that cheese will not get melt while frying.
Put all purpose flour/maida, cornflour, black pepper powder, dried mixed herbs, red chilly flakes in a bowl and make medium thick paste just like pakora with water. Mix it well till no lumps.
Dip each mozzarella sticks one by one with the batter and then coat with thick layer of bread crumbs by pressing it firmly all around.
Prepare rest of the mozzarella sticks in the same way and refrigerate for half an hour.
Heat oil in deep pan on medium high heat, once the oil becomes very hot drop the cheese sticks slowly into it. Fry cheese sticks in batches, do not overcrowd the pan.
Fry cheese sticks for a minute or until they are golden brown and crisp, turning carefully. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
Serve hot with tomato ketchup or Schezwan sauce.
Video
Notes
Note: You can skip red chilly flakes while making for kids. To hold the cheese better give a second coat of batter so dip again the cheese sticks in the flour batter and roll over the bread crumbs and coat it well again. You can store it for a week in a fridge.