Wash the bottle gourd, peel it if the skin is tough, and slice it into thin rounds about 1/4 inch (0.5 cm) thick.

Combine 2 tablespoons chickpea flour, rice flour, black pepper powder, turmeric powder, coriander powder, cumin powder, red chilly powder, salt, and chopped fresh coriander in the mixing bowl.

Gradually whisk in about 1/4 cup water to make a smooth, pourable chickpea-flour batter.

Dip all bottle gourd slices into the thin batter, coating both sides evenly.

Let the coated bottle gourd slices rest in the batter for 10 minutes.

Remove the bottle gourd slices from the batter, leaving the remaining batter in the bowl.

Add the remaining 2 tablespoons chickpea flour to the batter and whisk until it becomes thick enough to heavily coat a slice.

Heat vegetable oil in the deep frying pan over medium heat until a small drop of batter sizzles immediately.

Dip one rested bottle gourd slice in the thick batter, coating it completely just before frying.

Carefully slide the coated slice into the hot oil and repeat with more slices without overcrowding the pan.

Fry the pakodas for 3 to 4 minutes, turning once, until both sides are deep golden and crisp.

Transfer the fried pakodas to a paper-towel-lined plate to drain excess oil.

Garnish the hot pakodas with fresh coriander and chaat masala before serving.