1. Grind together coriander leaves, green chillies, garlic, ginger and cumin seeds with very little water to a fine paste.
2. Add lemon juice and salt.
3. Mix well and refrigerate.

To Serve:

1. Place about 8 purees in a plate.
2. Make a hole in the centre of each puree.
3. Put about a heaped tablespoon of the potato boondi mixture in each puree.
4. Put a tsp of sweet date chutney and green chutney on it.
5. Top it each puri with a generous helping of curds.
6. Garnish with cumin seed powder, red chilli powder and coriander leaves.
7. Serve immediately.