Pani Puri (A flour crisp stuffed with peas and served with spiced water)

Make the ragda: Put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain.
Add 4 cups (800 ml) water and soak overnight.
Drain the peas in a colander.

Place a nonstick saucepan over high heat and add 4 cups (800 ml) water.
Add the turmeric, asafetida, and salt.
When the water begins to boil, add the peas.
When the water comes to a boil again, lower the heat to medium, cover, and cook for 30 to 35 minutes or until the peas are soft.

Mash the peas slightly.
Add the chaat masala and chutney, and simmer for 10 minutes.
Keep the ragda hot.

Make the spicy water: Put the mint, cilantro, and chiles in a blender, and blend to a smooth paste.
Transfer the paste to a large bowl, add 6 cups (1.2 liters) water, the table salt, black salt, cumin, and lemon juice.
Stir well, adjust the seasoning, and place in the refrigerator to chill.

To serve, fill each puri with a little ragda, then pour in some spicy water.
Serve immediately.