Wash 250 grams of ladyfingers (bhindi) and pat them dry. Remove the head and tail, and slice them lengthwise into thin strips.
In a mixing bowl, add the sliced bhindi, 2 tablespoons of gram flour (besan), 1 tablespoon of rice flour, 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of chaat masala, and salt to taste. Mix well to coat the bhindi evenly with the spices and flours.
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully add the coated bhindi in small batches and deep-fry until they turn golden brown and crispy.
Use a slotted spoon to remove the fried bhindi from the oil and place them on a paper towel to absorb excess oil.
Serve the kurkuri bhindi hot with a side of mint chutney or ketchup.