First take, thick base pan or thick big tawa and heat.

Now add capsicum, (don't add oil or butter), roast capsicum for 1-2 minute. Now add carrot and matar and roste them also.

Try to mash them and add potato and cauliflower and mash them. Do all this process on low flame only.

Keep mashing and add pav bhaji masala, salt, red chilli powder, Kashmiri red chilli powder. (This whole process may take 15-20 minute)

The consistency will be like samosa stuffing aloo. Keep this aside. This bhaji you can store in fridge for 2-3 days but whenever you want to take this bhaji use spoon. (Store in airtight box)

Same process restaurant people follow, whenever they get order just make gravy add masala, bhaji and serve.

Now take same pan or tawa, add butter and oil once it hot add chopped onions fry them till they become brown.

Now add tomatoes and capsicum and fry them too till they become soft.

Now add pav bhaji masala, salt, red chilli powder, Kashmiri red chilli powder. And toss them nicely.

Add bhaji (which we prepared before) add mix it. Add butter if you want, Now add water how much consistency you need.

Boil it for 3-4 minutes and garnish with coriander leaves.

For pav roasting, slit the pav, add butter on hot tawa, add pinch of red chilli powder, and 1 tsp of ready bhaji. And keep pav on bhaji toss for 10-15 seconds. Apply butter on other side and turn pav and toss again.

Serve Pav-Bhaji with onions and lime.. Enjoy your Mumbai Street Style Pav-Bhaji!!!