Wash and thoroughly dry the okra, then slice into thin rounds or small pieces.
Combine gram flour, rice flour, cumin seeds, crushed coriander seeds, chili powder, turmeric, salt.
Toss the sliced okra in the flour mixture, ensuring an even and thorough coating.
Mix in chopped green chilies or fresh coriander leaves for added flavor if desired.
Heat enough oil in a pan for deep frying; test by dropping a small batter piece.
Drop coated okra pieces into hot oil; fry until golden brown and crispy, about 4-5 minutes.
Remove pakodas with a slotted spoon, drain on paper towels, and serve hot with chutney.