First, knead the flour with water to make a smooth dough. Heat oil in a deep pan. While the oil heats, roll out the dough into small discs for pooris. Once the oil is hot, fry the pooris until golden and set aside.

For the sabzi, heat oil in a pan. Add cumin seeds and let them sizzle. Add the chopped onion, crushed garlic, green chilies, and tomato. Sauté for 2 minutes. Add the chopped cauliflower and potatoes, then sprinkle all the dry spices on top. Stir and cook the vegetables on high heat for 2 minutes. Reduce the heat, cover the pan, and cook, stirring occasionally, for about 10 minutes or until the potatoes and cauliflower are tender. Stir well and turn off the heat. The sabzi is ready.

For the raita, take a mixing bowl and add the yogurt. Whisk it well, adding a little water if needed. Add black salt and mix, then add regular salt and mix again. Sprinkle a little red chili powder. Add the boondi, stir, and cover for 10 minutes to let the boondi soften. The raita is ready to serve.