In a small pan, dry roast the sesame seeds until lightly browned and aromatic. Cool and grind to a fine powder. In a bowl, mix the sesame powder, tamarind paste, coriander powder, cumin powder and 1/2 tsp salt into a thick paste.

Using your fingers or a butter knife, carefully fill the pocket of each chilli with the tamarind paste, pressing it in gently. Set aside.

In a large bowl, combine the besan, rice flour, ajwain, turmeric and 1/2 tsp salt. Gradually add the water, whisking constantly to prevent lumps, until you have a smooth batter thick enough to coat the back of a spoon.

Preheat the air fryer to 200°C. Line the basket with perforated parchment paper or a silicone liner. Dip each stuffed chilli in the batter, turning to coat evenly, then place in the air fryer basket. Make sure the bhajjis aren't touching. Air fry for 8 minutes, then brush lightly with oil, increase the temperature to 220°C and air fry for 2-3 more minutes until crisp and browned. Work in batches if needed.

Remove the Mirchi Bhajjis from the air fryer and serve immediately with green chutney, tomato ketchup or your favourite dipping sauce. Enjoy while hot and crispy!