Boil 1&1/2 cup water in a pan.
Add carom seeds, ginger, green chilli paste, cumin seeds, salt, turmeric powder, curd, oil and vegetables.
Vegetables used were red, yellow and green capsicum & cabbage.
After the bubbling starts simmer the gas and add rice flour, besan and tur dal flour.
Take care that there are no lumps formed. If required add water after mixing properly.
Now add the blanched spinach puree to it and cook. As soon as the mixture leaves the sides of the pan switch off the gas.
Do not cook it fully and let it cool down properly. Make balls from the above mixture.
Make grooves in all the balls and fill them with the dry garlic chutney. Cover them properly.
Steam the kapuriya balls for 10-12 mins by keeping beetle leaves below the balls in the plate.
Serve the ready spinach kapuriya bombs with raw oil.
