Boil the green peas and cauliflower or cabbage, then set aside. Make a paste of tomatoes and green chilies. Also, prepare a paste of garlic and ginger.

Heat butter in a pan. Add the finely chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for a minute. Add the bell peppers and cook until they soften. Add the tomato-green chili paste and cook until the oil separates. Stir in all the spices and pav bhaji masala, mixing well.

Add the boiled potatoes, peas, and cauliflower. Add salt and mash the mixture thoroughly for at least 5 to 7 minutes. Add 1/2 cup water (about 120 ml), cook for 5 minutes, and add a little more pav bhaji masala. Squeeze in lemon juice and add 2 tablespoons butter. Mix in chopped cilantro.

Heat a nonstick griddle. Slice the dinner rolls in half. Once the griddle is hot, spread butter on it and toast the rolls on both sides, pressing them gently with a plate. Toast all the rolls this way.

Your delicious Maharashtra-style Pav Bhaji is ready. Serve the bhaji topped with onions and butter.