Wash and pat dry okra/bhindi with a dry kitchen towel. Ensure there is no moisture left in the okras.
Trim the ends of the okra and slice them vertically into thin strips.
Combine chickpea flour, rice flour, red chilli powder, turmeric powder, ground coriander, amchur, chaat masala, garam masala, and salt in a large bowl. Mix well.
Add the sliced okra to the bowl and drizzle with oil. Toss gently to coat the okra evenly with the spice mixture.
Lightly grease the air fryer basket with cooking spray or oil.
Place the coated okra slices in the air fryer basket, ensuring they are not overcrowded.
Air fry for 12 minutes at 180°C (360°F), shaking the basket halfway through the cooking time until the bhindi is crispy and golden brown.
Once done, remove the bhindi from the air fryer and let it cool slightly.
Sprinkle with additional chaat masala and serve hot plain or with green chutney and tomato ketchup.