• Mix together flour salt, sugar and instant yeast. 
• Make a well in the center, start adding milk/leftover paneer whey and mix lightly.
• Leave for a couple of seconds and then add oil,and start kneading till you get soft dough.
•  This takes about 10 minutes. You can also knead dough in stand mixer for few minutes, and the transfer to a counter-top and knead for 2-3 minutes. Stand Mixer cuts on the kneading time.
  
• Transfer the dough to a well oiled bowl and cover it with cling film or a clean damp kitchen towel. 
• Keep the dough to prove in a warm place for first proving. This takes around 1-1.5 hrs depending on the weather.

Prepare Filling

• Make paste of ginger, garlic and green chilli. Boil Peas for 2-3 minutes. 
• In a pan, add butter, when butter is warm and starts melting, add ginger, garlic and green chilli paste. SAute till the raw smell of garlic goes away.
• Add onions and saute till pink or translucent. Add peas and cook for 2-3 minutes, then add grated carrots, tomato puree, pav bhaji masala and mix nicely. 
• Add mashed boiled potatoes and mix well. Mash the mix with a potato masher. Once done keep aside to cool.

Filling the buns/pav

• After first proving( the dough gets double), take out from the bowl on the counter, a knead again lightly for 2-3 minutes. Don't knead the dough very hardly., 
• Divide the dough in 8 equal portions. Make smooth balls of the dough.
• Pat each ball with hand and fill the bhaji mixture. Seal nicely the edges. Take care not to overfill the pav as the covering can  tear out.
• Fill all the portions, arrange on the greased and lightly floured baking tray, for second proving. This takes another 30 minutes. 
• Preheat the oven to 400 F or 190C, 10 minutes before baking.
• Once the stuffed dough ball rise in size, bake these in a preheated oven for 15 minutes at 400F or 190C.
• Once done, take out the pav, cool on the wire rack. Serve warm for store for further use in an air-tight container once completely cooled.