To begin, boil the potatoes, cauliflower, and green peas in a large pot of salted water until tender. Drain and set aside. Mash the vegetables well to ensure a smooth consistency.

In a large pan, heat 2 tablespoons of oil and 1 tablespoon of butter over medium heat. Add the chopped onions and sauté until golden brown. Then, stir in the ginger-garlic paste and green chili, cooking for another minute until fragrant.

Add the chopped tomatoes to the pan, along with the turmeric, red chili powder, and a pinch of salt. Cook until the tomatoes are soft and mushy, stirring occasionally to blend the flavours.

Incorporate the chopped bell peppers and cook for another 2-3 minutes. Then, add the mashed vegetables to the pan and mix well. Stir in the pav bhaji masala and adjust the salt to taste.

Using a potato masher, mash the vegetable mixture directly in the pan to create a smooth, even texture. Add a bit of water if needed to achieve your desired consistency, and let the mixture simmer on low heat for 10-12 minutes.

Meanwhile, slice the pav bread rolls and toast them on a hot griddle with a little butter until golden and crispy.

Taste the bhaji and adjust the seasoning if needed. Once done, remove from heat and garnish with freshly chopped cilantro and a squeeze of lemon juice.

Serve the pav bhaji hot, accompanied by the buttered pav rolls on the side. Garnish with additional cilantro and lemon wedges for a refreshing citrus kick. Enjoy with a side of chopped onions or extra butter if desired.