Add 4 tbsp of water in a bowl. Add salt, red chili powder and rice flour. Mix well to make a paste.
Heat the oil in a small saucepan. To check if it's ready, drop a pinch of flour paste. If it rises, it's ready. Once hot, bring heat to medium-low.
Dip each blossom in the paste and then with a slotted spoon, carefully place in pan to fry.
Fry each blossom till crispy brown, about 1 ½ - 2 minutes per blossom.
Transfer blossoms to a paper towel to absorb excess oil.