Remove the peas and coarsely grind 2 green chillies, ginger and all of the green garlic.

Place a non-stick or heavy bottom on gentle heat. Add 3 tablespoons of oil to it. Once the oil heats up add the sesame seeds.

Once the sesame seeds begin to splutter add the ground green chili, ginger and garlic mixture and sauté for a minute.

Add the ground peas and cook them for 5-7 minutes on very gentle heat. Add the garam masala and salt. Cook for a minute and turn off the heat.

Once the mixture has come to a room temperature add the grated coconut, grated paneer, chopped coriander and raisins.

Now for the purple yam layer. Add salt and paste of 1 green chili to the steamed and grated purple yam. Mix it well to a pretty smooth and homogenous mixture

Similarly for the potato layer, add salt and paste of 2 green chilies to the boiled and mashed potato. Add 2 tablespoons of corn flour and mix it well to a smooth dough like mixture.

Once we have prepped up the ingredients for all three layers, we can now begin building the 3 layered balls.

Each tri-coloured ball will need 1 heaped tablespoon of peas mixture, 2 heaped tablespoons purple yam mixture and four heaped tablespoons potato mixture.

Roll the peas mixture in even sized balls.

With the help of a thin polythene bag or cling film and some corn flour spread 2 heaped tablespoon of purple yam mixture to a 1/4 inch thickness disc.

Place the peas ball over the purple yam disc and shape it in a ball so the that purple yam layer completely seals the peas ball. Shape it in a smooth ball. Now you have the two layers ready.

Just like the purple yam layer, over the cling film or polythene bag spread 4 tablespoons of potato mixture to form a 1/4 inch thick disc. Place the purple yam + peas ball over the potato disc and shape it in a ball.

Smoothen the edges of the ball. Dust it with a thin layer of corn flour.

In a deep sauce pan heat enough oil to immerse the entire tri-layered ball. Deep fry the each ball, one at a time, to a beautiful golden brown color.

Serve hot as a tea-time snack with coriander chutney and Khajur-imli chutney.