Coarsely grind ajwain, sesame seeds, and salt in a mixer grinder for the stuffing.

Slit the green chilies lengthwise, being careful not to break them in half.

Remove the seeds and thick white vein from the chilies.

Stuff the chilies with the prepared spice mixture.

Heat oil in a wok or kadai for deep frying.

In a mixing bowl, combine gram flour, salt, and baking powder.

Gradually add water to form a thick, lump-free batter.

Test the oil temperature by dropping a small ball of batter into it. The oil is ready if the batter sizzles and floats to the top.

Dip each stuffed chili into the batter, ensuring it's fully coated.

Carefully drop the battered chilies into the hot oil, 2-3 at a time.

Fry on medium heat until golden brown.

Drain the excess oil by placing the fried bajjis on a kitchen paper towel.

Serve hot, garnished with sliced onions, lemon wedges, and fresh coriander leaves.