Carrot Koftas in Spicy Sauerkraut Sauce (vegan).
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Ingredients requirements Carrot Koftas in Spicy Sauerkraut Sauce (vegan):
- Require for carrot koftas.
- Prepare 1 medium carrot, peeled and shredded.
- Need 3/4 cup - gram (besan/garbanzo/chick pea) flour.
- You need 1/2 tsp - paprika.
- Need 1/2 tsp of garam masala.
- Provide 1/4 tsp for dried chilli flakes.
- You need 1/4 tsp - turmeric.
- Provide 1/4 tsp - (gluten free - if necessary) baking powder.
- Give 1 pinch salt.
- Require 2 tbsp water.
- Give sauerkraut sauce.
- Give 1/2 tbsp Indian curry paste (I used korma paste).
- Give 1 tbsp tomato paste/purée.
- Require 1 tbsp hot tamarind sauce or HP sauce.
- Require 1/2 cup - maybe more - water.
- Prepare 3/4 cup for sauerkraut.
Carrot Koftas in Spicy Sauerkraut Sauce (vegan) making:
- Mix all the kofta ingredients in a bowl until you have a sticky soft mixture.
- Heat oil (canola/groundnut/vegetable oil) for deep frying to 180 C.
- In a skillet, fry the paste to release its spices, about a minute.
- Add the tomato paste add stir in.
- Add the water a quarter cup at a time to make a gravy, followed by the tamarind sauce.
- Add the sauerkraut and mix in.
- Leave to simmer on a low heat, adding tbsp's of water if getting too dry.
- Meanwhile use two spoons to shape small bite size amounts of the carrot mixture into balls and carefully drop them into the hot oil.
- Fry the carrot koftas for about 3 or 4 minutes, or until they are browned and crispy.
- Drain the koftas of oil, then mix them into the sauce.
- Serve immediately..
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