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  1. Pressure cook the white peas with 3/4 cup water and salt and turmeric for 2-3 whistles. They need to be soft and mushy when cooked. Mash them a bit with the back of a spoon.This is called ragada for stuffing the puris. Add 1/2 Cup water to the cooked
  2. Mix all the ingredients for the paani in a vessel or a earthen pot. Refer the link for making chutneys at home: http://www.namakshamak.com/recipe/chaat-chutneyspudina-chutneytamarind-chutney/ Add some boondis to the water and stir. To serve, break a

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