Heat oil in a pan. Saute cumin seeds asafoetida, blanched crushed peas, salt, cumin powder, red chilli powder, coriander powder, anise powder, and dry mango powder. Add chopped coriander, chopped mint leaves, raisins, and chironji nuts. Once cooked, leave the mixture aside for cooling. In a bowl, add some refined flour. Mix with clarified butter and water to prepare a dough. Keep aside for 10 minutes. Knead again for a minute and then make lemon sized balls with the dough. Using a rolling pin, flatten these balls and shape it with a round cutter. Fill the stuffing and seal the edges with water. Press the edges with a fork to give a design. Heat oil in a deep pot and deep fry the ghujiyas. Serve with green chutney.