In a mixing bowl, add ½ a cup of chickpea flour(besan)(remaining ½ cup of flour, we need it later), dry mango powder, red chili powder, coriander powder, cumin powder, and salt.
Sprinkle little water at a time to make the thick paste. Make thicker, pliable paste as much as possible.
Wash and clean ladies finger, remove the head and using sharp knife make a long slit, leaving little space on top and bottom.
Stuff carefully the prepared masala onto each okra. Stuffing has to be gently done so that it does not break on the sides. Repeat the same for all the remaining veggie and keep them ready for frying.
In the same mixing bowl, add remaining flour, along with chili powder, coriander powder, cumin powder, and salt.
Add water to the flour to make the thicker batter, this has been thick flowing consistency. Which should make a thicker coating to the veggie while frying?
Dip each okra into the batter, and deep fry it in the medium flame. Flip occasionally to make them get cooked evenly. Remove it from fire once they turned crispy and golden brown. Transfer to the paper towel to remove excess oil. Serve stuffed bhindi immediately.