Take washed Cabbage, lauki, potato, spring onions, green shimla mirch, yellow shimla mirch, French beans and now finely chop all the veggies.

Put in a kadai without oil as bhaji when gets heated will leave water so occasionally stir it and let it cook by covering with a lid on slow flame.

Now when bhaji is half cooked add salt and haldi powder to it and again stir it occasionally and cook by covering with the lid.

Once nicely bhaji is cooked mash it with the paubhaji masher.

Now in a mixy jar put cutted onions, garlic cloves, green chilies and tomatoes for making a fine paste as a gravy for the bhaji.

The veggies should be grinded like a gravy. Here tomatoes are taken more then onions because it gives nic colour to the bhaji.

Add the grinded gravy to the bhaji,add Paubhaji masala too and mix everything together nicely. Let it cook for 15/20 minutes minimum as oil is not added so the gravy should be cooked properly so that it's raw taste should not be felt while consuming.

Now once bhaji is cooked place in serving bowl by garnishing finely chopped dhaniya patta.

Now on a tawa, cut the bun from middle and dry roast without oil.

Now flip the buns and dry roast from another side too. Be careful as no oil/ghee/butter used so buns can burn so be there and turn within 1/2 minute.

Now in a plate cut finely chopped Cabbage and onions and add salt and Paubhaji masala to it. Add half lemon juice to it and mix well. Kachumber is ready to sprinkle on bhaji.

Now prepare a serving plate by placing Pau, Bhaji and kachumber in a plate with 1/4 lemon too. Our zero oil Paubhaji is ready to eat. Enjoy 🙂