Carrot Koftas in Spicy Sauerkraut Sauce (vegan)

• 1 medium carrot, peeled and shredded
• 3/4 cup gram (besan/garbanzo/chick pea) flour
• 1/2 tsp paprika
• 1/2 tsp garam masala
• 1/4 tsp dried chilli flakes
• 1/4 tsp turmeric
• 1/4 tsp (gluten free - if necessary) baking powder
• 1 pinch salt
• 2 tbsp water
• 1/2 tbsp Indian curry paste (I used korma paste)
• 1 tbsp tomato paste/puree
• 1 tbsp hot tamarind sauce or HP sauce
• 1/2 cup maybe more - water
• 3/4 cup sauerkraut

1. Mix all the kofta ingredients in a bowl until you have a sticky soft mixture
2. Heat oil (canola/groundnut/vegetable oil) for deep frying to 180 C
3. In a skillet, fry the paste to release its spices, about a minute
4. Add the tomato paste add stir in
5. Add the water a quarter cup at a time to make a gravy, followed by the tamarind sauce
6. Add the sauerkraut and mix in
7. Leave to simmer on a low heat, adding tbsp's of water if getting too dry
8. Meanwhile use two spoons to shape small bite size amounts of the carrot mixture into balls and carefully drop them into the hot oil
9. Fry the carrot koftas for about 3 or 4 minutes, or until they are browned and crispy
10. Drain the koftas of oil, then mix them into the sauce
11. Serve immediately.

carrot, gram, paprika, garam masala, chilli flakes, turmeric, baking powder, salt, water, curry, tomato, tamarind sauce, water, sauerkraut

Taken from cookpad.com/us/recipes/339817-carrot-koftas-in-spicy-sauerkraut-sauce-vegan (may not work)