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Wash the okra under cold water and pat dry completely with kitchen paper. Take off and discard the top of each okra leaving the tail intact. Slice in half length ways.
Mix together the garlic and ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180 degrees C.
Mix the two flours together with the salt. Sprinkle over the okra and toss to gently coat.
Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4-5 minutes. Drain on kitchen paper, sprinkle with garam masala and serve immediately, with your choice of chutney(s).