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Soak the tapioca in water for 5-6 hours. All or most of liquid will be absorbed.
When you are ready to start cooking the dish, drain any water that may be left over in the bowl with the tapioca. Then toss the tapioca with the buttermilk. The balls are pretty delicate so I generally use my hands to do this.
Take the peanuts and crush them in a spice grinder. You want them to turn into coarse sand NOT peanut butter so watch closely. Set aside.
Heat the oil in a large skillet over moderate heat. When it shimmers, add the chili flakes and turmeric. Let them sizzle for 30 seconds.
Add the green chili, salt, and potatoes to the pan. Cook for 3-4 minutes until the potatoes are almost done. Try not to stir them around too much. You want them to get some lovely golden patches.
Add the peas. Cover and cook for 3-4 minutes.
Add the tapioca, chaat masala, ground peanuts, and juice of half the lemon and toss. Cook for 2-3 minutes until the tapioca is done. This happens pretty quickly so keep an eye and don't be afraid to taste test! When the balls are soft and have lost any bite, they are ready.