To begin making Pav Bhaji Flavored Pasta Recipe-Fusion Fusilli Pasta, get all the prep done. Blanch veggies, boil potatoes in a pressure cooker and mash, chop all the veggies needed.

Heat a kadai/wok with butter on a medium heat. Once the butter is hot enough, add onions and saute till they soften and turn pinkish in butter. Keep a medium flame/heat through out.

Once the onions are translucent and pinkish, add carrots, saute for a few seconds, add bell peppers and saute for a minute or two, till they are half cooked.

Now add the finely chopped tomatoes, saute and let them cook well till mushy.

Once the tomatoes are cooked till mushy, add red chili powder, turmeric powder, chaat masala and pavbhaji masala.

Saute well till everything gets mixed very well and the masalas are evenly mixed.

Now add boiled and mashed potatoes, blanched peas and cauliflower. Add in a little amount of water (about 2 tablespoons max), season with salt, and mash the pav bhaji flavoured masala very well with a wooden or steel masher. Adjust water as needed.

Now add red chili-garlic sauce, mix and switch off heat and add lemon juice. Check for salt and spices, and adjust if required.

In another wok, heat a little butter and toss the precooked pasta in it once the butter is heated.

Add this buttery Pastas into pav bhaji masala and mix the Pav bhaji pasta well to coat.

Serve this fascinating Pav Bhaji Flavored Pasta Recipe-Fusion Fusilli Pasta after garnishing with generous amount of grated cheese, with a crusty bread like Tandoori Chicken Crostini or Garlic Bread with Herb Butter for side and Rasgulla Custard Pudding  for dessert.