Set aside one chopped onion for garnishing. Cook mixed vegetables, potatoes and peas in a pressure cooker. After the vegetables are done, drain and mash them coarsely. Heat butter (or oil) in a pan and fry onion and ginger/garlic. When onions turn translucent, add capsicum and tomatoes. Continue frying till it turns soft. Now add Pav Bhaji Masala, chilli powder, turmeric powder, salt and fry for another couple of minutes. Add the mashed vegetables, mix and cook till the bhaji is thick.

Cut Pavs in half horizontally and lightly coat with butter. Roast them on hot griddle just before serving. Garnish Bhaji with chopped coriander leaves, chopped onions and a thin wedge of lemon.

For the batter
Gram flour - 1 cup
Water
Salt to taste
A pinch of soda
Oil for frying and tempering 

Boil the potatoes and mash them. Grind ginger and green chilies into a paste. Then add chopped coriander, green chillies and ginger paste, salt and turmeric powder to the mashed potatoes. In a kadai take 1 tbsp. oil, heat it and then put mustard seeds and urad dal in it. After it splutters, add the curry leaves and garlic and fry till garlic turns light brown in colour. Pour it in the potato mixture and mix well. Make small round balls and keep aside.

Take gram flour, salt, soda and warm water in a bowl, mix well to get a fine consistency without lumps. Dip the ready potato balls in the batter and deep fry till golden brown.

Tips: If you want to avoid adding soda, add a teaspoon of hot oil while mixing the batter.

For Misal:
Brown variety of kidney bean - 1 cup (soak overnight)
Potatoes boiled - 2 medium size
Black Maharashtrian masala - 1/2 tsp.
Red chilli powder - 1 tsp.
Salt to taste
Garlic paste - 1 tsp.
Ginger paste - 1 tsp.
Lemon juice - 2 tsp.
Oil - 3 tbsp.
Water - 4 cups

To serve:
Farsan mixture (chivda) - 1 cup
Finely chopped  onions - 1 cup
Finely chopped coriander - 2 tbsp.
One lemon cut into bits
Pav bread - 8 

For Poha:
Wash and drain the water and allow the poha to soften for 15 minutes. Lightly fluff up with fingers to separate grains. Heat oil in a saucepan, add peanuts and brown on low flame. Add poha, salt and turmeric and stir gently. Cover and allow to cook well. Stir once in between. Add the juice of lemon, and keep aside.

For Misal:
Chop potatoes into big pieces. Wash and boil the kidney beans in plenty of water, till tender. Drain and keep aside. Make a paste of all the masalas with one cup water. Heat oil in a large, deep kadai, add ginger garlic and stir-fry for a minute. Add the masala paste and mix well. Then add the potatoes. Stir-fry till oil separates. Add the boiled beans and remaining three cups water and bring to a boil. Simmer on low flame for 10-15 minutes till an oily layer forms on top. Add salt, lemon juice, and check seasoning, adjust as required.

To serve:
In individual serving bowls, place a tbsp. of poha at the bottom. Spread a tbsp. of  farsan over it. Pour a ladle full of misal (stir while taking) over it. Garnish with chopped onion, coriander and a piece of lemon. Serve hot with pav bread.

For filling:
Gram flour - 1 tbsp.
Sesame and khuskhus seeds - 1 tsp. each
Ginger grated - 1 tsp.
Garlic grated - 1 tsp.
Sugar - 1 1/2 tsp.
Red chilli powder - 3 tsp.
Garam masala - 1/4 tsp.
Salt to taste
Coriander seeds (crushed coarsely) - 1 tsp.
Fennel seeds (crushed coarsely) - 1/2 tsp.
Dried coconut (grated) - 1/2 tsp.
Fine sev (used in bhel) - 1/2 cup
Oil to deep fry

For cover:
Mix flour, salt and oil; when crumbly add little water and knead into a smooth dough. Cover with a moist cloth.

For filling:
Roast sesame and khuskhus seeds lightly. Crush, add fennel and coriander seeds. Heat oil, add cumin seeds, allow to splutter, add ginger, garlic and fry for a few seconds. Add all other crushed seeds. Stir. Then add coconut, sev, masalas, salt, sugar and flour. Mix well and keep aside.

Take a chappati size lump, roll into thin chappati. Use dry flour to aid rolling. Spread filling thinly all over chappati. Make a tight roll and press down edges. Cut into one inch pieces and deep fry in hot oil. Fry till cover is crisp and golden brown. Drain and cool before storing in airtight containers.

If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Finely chop the coriander leaves. In a bowl, add the chopped coriander leaves, the above mentioned spices, salt, gram flour, jaggery and garam masala. Mix well. Add water to make the dough. Knead the dough properly using some oil. It's time to steam cook the dough. Grease a vessel (that fits in the pressure cooker) with some oil. Now, evenly spread the  dough in the greased vessel. Steam cook on low flame without producing any whistles from the pressure cooker for almost 15-20 minutes. Cut the cooked cake into rectangular pieces. Fry the pieces till golden brown in a kadai with hot oil. Serve hot with tomato sauce or coconut chutney.