firstly, wash the bhindis and pat dry before cutting them. else they will turn sticky while cutting.
furthermore, cut the head, tail and thinly slice them.
slice as thinly as possible so that bhindi will turn kurkuri after frying.
also remove the seeds from bhindi. this prevents from bursting in oil and also avoids from turning sticky.
now transfer it into a mixing bowl.
furthermore add chilli powder, turmeric, coriander powder, cumin powder and aamchur.
also add ajwain seeds, hing and salt.
then add besan and rice flour.
mix gently without squeezing out the bhindi. else they will turn out sticky and not turn crisp.
furthermore, deep fry on high flame immediately. do not rest the bhindi after mixing the flour.
also, do not over crowd the oil.
stir occasionally and till they turn crisp.
fry till the bhindis turn crispy and golden.
drain out onto the kitchen towel to remove excess oil.
further top with chaat masala and is ready to serve.
finally, serve immediately or store it in airtight container.