the key point to get the street side taste for the pav bhaji is to use fresh homemade pav bhaji masala. basically, it is the heart and soul for this dish and never compromise on it. firstly, fry the veggies with a generous amount of butter and also top with butter on bhaji which gives the additional flavour to it. secondly, use kashmiri red chillies or chilli powder for this recipe to get the bright red colour to the bhaji. always cook the bhaji in a low flame for a longer time. the more you cook, the more it enhances the flavour of bhaji. finally, fry the pav or bread with a good quality of fresh butter. it will taste great when you prepare hot and spicy.