Put the gram flour, turmeric, chilli, chaat masala and a pinch of salt and pepper in a large bowl. Whisk together to evenly combine.

Add the okra and toss until well coated.
Stir in 1-2 tbsp of water to make the coating sticky. Leave to marinade while you heat the oil.

Fill a high sided pan with at least 3 inches of oil and heat to around 160C (310F) or until dropping a little of the coating into the water causes it to bubble immediately.

Working in batches so as not to overcrowd the pan, drop in some of the okra slices and fry for until golden.
Lift out with a slotted spoon or wire straining spoon. Transfer to a plate lined with kitchen paper, season with a little salt and allow the oil to drain off.