In a mixer jar, add 6–7 garlic cloves, 1 tbsp red chilli powder, 1 tsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala, ½ tsp salt, and ¼ cup water. Grind everything into a smooth paste. The masala paste is ready.

Heat a tawa and add 2 tbsp oil. Add 1 tsp cumin seeds and let them splutter.

Add 1 cup chopped onion and sauté until it turns translucent. Then add 2 chopped green chillies and sauté for a minute.

Add 1 cup chopped tomatoes and salt to taste. Sauté until the tomatoes become soft and mushy.

Add the prepared masala paste and sauté until the oil starts to separate from the sides.

Using a potato masher, mash the masala bhaji well. Then add 2 tbsp butter and 1 tbsp pav bhaji masala. Mix well.

Add 1 tbsp lemon juice and some chopped coriander leaves. Mix well. The masala bhaji is ready.

To make the masala pav, heat 1 tbsp butter on the tawa. Add some prepared masala bhaji and mix it well with the butter.

Slice the ladi pav in the center without separating the halves completely. Coat the inside with the prepared masala bhaji. Sprinkle some grated cheese over the masala and close the pav.

Garnish the masala pav with finely chopped onion, sev, and grated cheese.

Serve the hot masala pav with green chutney and salad.