Wash the okra and pat them dry. Trim both ends and cut each okra lengthwise into quarters. If the quartered okra seems a little wide, halve them so they’re thinner. You don’t want very thin pieces either. Put them in a largish bowl.

In a bowl, mix together the flours, all the spices and the salt. Sprinkle this flour-spice mix over the okra strips and toss well till the okra is uniformly and well coated. You can do the deep frying immediately. I prefer to let the okra sit for about 20 minutes. I find that this helps because the oil flour-spice mix sticks to the okra better.

Heat the oil in a wok. The oil should be reasonably hot but not smoking hot. Deep fry in small batches to ensure the okra fries well and crisp.

Drop a small handful of the okra into the hot oil. Loosen clumps first, if any, with your fingers while dropping them in. Fry till the okra are a golden brown and crisp.

Remove from the oil and allow to the crisp okra to drain on paper towels. Serve immediately.