My wife really liked a pouch of Vaishali's Nice & Spice's "Mumbai Pav Bhaji," so I decided to look it up. I guess it's a legitimate thing; I figured it would be something like General Tso's Chicken or something, but there are places in Mumbai that make it as a kind of specialty. I looked up some recipes and decided upon a combination. I haven't really bothered to try to modify it. Here's the Pav Bhaji recipe I have started to make:

http://www.onehotstove.blogspot.com/2005/04/bombay-street-food-pav-bhaji...

For the masala required I resorted to this:
http://www.grouprecipes.com/9948/pav-bhaji-masala.html

I of course wouldn't know if it's authentic but it works together. Note that if I don't have fennel seeds I will substitute for anise.

If you use frozen peas, thaw them separately. I have ruined and almost ruined a few dishes by throwing frozen peas right into them. It takes a long time for ingredients to all incorporate when you start from straight frozen. I don't really understand why.

I may start to play with the recipe for my own amusement. I do cut back on the butter already. However, on the masala side I am thinking if using more black cardamom for one thing.