Wash the bottle gourd, peel it if the skin is tough, and slice 350 g into thin round slices about 0.5 cm thick.

Whisk 4 tbsp chickpea flour, 2 tbsp rice flour, 1/4 cup water, salt, black pepper powder, turmeric powder, coriander powder, cumin powder, red chilly powder, and fresh coriander into a smooth thin slurry.

Dip all bottle gourd slices into the thin slurry and rest them for 10 minutes.

Remove the bottle gourd slices from the bowl and add 2 tbsp additional chickpea flour to the remaining slurry.

Whisk the batter until thick enough to coat the back of a spoon; add a few drops of water only if it becomes too stiff.

Heat 480 ml neutral frying oil in a deep pan over medium heat until a small drop of batter rises immediately.

Coat each rested bottle gourd slice in the thick batter and carefully slide it into the hot oil.

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

Lift the pakodas with a slotted spoon and drain them on paper towel before serving hot.