1
To make the kacumber salad, combine all ingredients in a large bowl and set aside.
2
To make the raita, combine all ingredients in a large bowl and set aside. When ready to serve, add 1 tsp salt if needed and mix well (adding salt earlier will draw out water, so add it only before serving).
3
To make the chole, heat oil in a large pot, then add onion and cook 8‑10 minutes over medium‑low heat until soft. Add garlic, ginger and chilies, and cook another 2‑3 minutes. If the mixture sticks to the bottom, add a little water. Add tomatoes and a bit more water, continue cooking 5‑10 minutes until the onions and tomatoes meld. Add 2 tsp salt and spices, and cook another 10 minutes until the mixture becomes homogeneous and the oil separates. Add more water if needed to prevent sticking.
4
Add the chickpeas and 500 ml water. Cook over medium heat for 10 minutes. When the chickpeas are soft, mash them with a potato masher until partially broken down (this helps thicken the sauce), then simmer for another 10 minutes. Sprinkle with cilantro before serving.
5
To make the bhature, combine all ingredients with a metal spoon in a large bowl until a rough dough forms. Grease a large bowl and your hands with oil. Then knead until the dough becomes elastic and well combined. If the dough seems dry, gradually add warm water. Grease the dough surface with oil, transfer to the greased bowl and cover with a damp kitchen towel. Let rest for 2‑3 hours.
6
Meanwhile, if making ghee, melt it in a small pan and add garlic. Fry until fragrant, add chopped cilantro and kalonji, and set aside for later use.
7
Divide the dough into 16 equal pieces. Take one piece, form a ball and, using a rolling pin, roll it out to about 1 cm thickness and an oval shape. Heat a dry pan or tawa until hot and place the dough. After one to two minutes bubbles will appear on the surface. Flip and cook the other side for another 2 minutes. Brush a little butter on top and serve with all the accompaniments.

Source: bbcgoodfood.com

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