Coconut filling:
Coconut filling:
3/4 cup (100 g) fresh grated coconut or 3/4 cup (75 g) dry coconut
2/3 cup (150 ml) sour cream
1 tablespoon grated fresh ginger
1 teaspoon ground coriander
1 cup (100 g) chick-pea flour, lightly toasted
2 oz (50 g) paneer
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered cloves
1 teaspoon salt
2/3 cup (150 ml) sour cream
1 tablespoon grated fresh ginger
1 teaspoon ground coriander
1 cup (100 g) chick-pea flour, lightly toasted
2 oz (50 g) paneer
1/4 teaspoon cayenne pepper
1/4 teaspoon powdered cloves
1 teaspoon salt
Put all the ingredients in a large bowl and knead well to make a smooth filling.
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