Procedure for Baaji: 

1.Chop carrots, beans, cauliflower into small pieces and  boil along with green peas and keep aside.

2.Chop onions, capsicum, tomatoes into small pieces and keep aside.

3.On a hot pan, place 2 tsp of butter and add chopped capsicum and fry for a while.

4.Add chopped onions and tomatoes and fry together.

5.Add ginger garlic paste,  red chilli powder, turmeric powder, cumin powder, coriander powder and fry togher.

6.Add boiled vegetables to it and fry together.

7.Add little water and make sure it doesn’t burn.

8.Add boiled potatoes and mash togher.

9.Add pav-baaji  masala and mix well.

10.  Add enough salt and 1 tsp of butter.

11.  Add water if need to get it to gravy consistency.

12.  If any body fond of food color, can add red color to it and bring it to boil.

13.  Add lemon juice in the end.

14.Garnish with coriander leaves.

Delicious baaji is ready. While serving sprinkle chopped raw onions, tomatoes and coriander leaves.
 

Procedure for Pavs: 

1.Heat the pan on a medium flame.

2.Add ½ tsp of butter and spread around.

3.Cut the pavs into tow circular half ( as the pavs come like thick buns, cut them into 2 thinner buns)

4.Place the buns on heated butter on a pan ( First fry the whiter side of the pav and later browner side of pavs).

5.Just 30 seconds is fine for heating the pav. No need to cook for longer time. It might burn out. 

Serve along with hot baaji and enjoy a heavy snack.