Wipe them dry with a kitchen napkin. Slice the bhindi vertically into 4 pieces. If you have small sized bhindi, then slice into 2 pieces. Remove Seeds.
Take all your sliced bhindi in a big thali or a big bowl.
Now sprinkle all the spice powders, Rawa, Besan, Rice flour one by one on the sliced bhindi. Leave Chaat Masala to be sprinkeled with lemon juice.
With a spoon or spatula, gently mix the spice powders with the bhindi.
The spices must evenly coat the bhindi. Add little water so that masala coat the bhindis very well.
Heat oil in a pan. Deep fry the bhindi in 3 batches over high heat till browned and crispy.
Remove on a plate lined with kitchen towel to drain the excess oil.