Pour the oil into a large heavy-bottomed saucepan
to a depth of approximately 1-inch over medium heat until a breadcrumb
will sizzle gently when placed into the oil.
Put the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour. Shake to remove the excess flour. Add the okra in batches to the pan and fry
until the okra is crisp
and golden-brown, stirring occasionally.
Remove the okra
with a slotted spoon and place it into a large bowl lined with paper towels. Sprinkle over the chaat masala
, salt, chile powder
, and dried mango powder, and toss well to coat. Serve hot.