Sieve the maida and salt in a mixing bowl and keep aside. To activate the yeast, add the sugar and the yeast to warm milk, leave it aside for 10 minutes. Once the yeast is activated, froth or bubbles are formed.
Add the activated yeast along with the milk to the maida in the mixing bowl. Mix it and then start kneading it. Add little water if required (I added about 4 tbsp of water).
Now add the softened butter into the dough and knead it for about 6-7 minutes. At this stage, the dough should be very very soft.
Cover it with a damp cloth and leave it to rise, in a warm environment for about 1.5 hrs. Once the dough has risen, knock the air down and knead again with some dusted flour for about 3-4 minutes.
Divide them into equal sized balls (about 12) and place them close enough to each other in a greased baking tray. Cover them with a damp cloth and leave it to rise again for about 30 minutes.
Then brush them with milk making sure that this time no air is knocked out. Bake them for 20 minutes in a preheated oven at 200 degree Celsius.
Once they are out of oven, apply generous amounts of butter of top and cover with a foil so that the buns are soft. Cool and then eat.
Heat a kadhai with oil. Add the chopped onion and saute till golden brown.
Then add the ginger garlic paste and saute further. Then add the tomatoes, salt and powdered masalas and cook till tomatoes are mushy.
Then add the boiled vegetables and stir. Mash with a masher and then add water. Bring upto boil and check for salt.
Assembly : Cut the pav into halves and toast them using butter. Serve them with the bhaji and ,some onion & lemon. Add a dollop of butter on top.
