These crispy, fried shards of okra are so much better in the flesh than they might appear on paper. Whenever I have made this dish, there have never, ever been any leftovers. The gram flour on the okra helps them to crisp up beautifully and the spices add all the flavour they need. Chaat masala is a blend of spices and is the key flavouring in this dish, but having said that, if you don’t have any and prefer a simpler dish, give the recipe a go anyway as this is the best way to cook okra. They need to be cooked when you want to eat them as they do not reheat well.