Heat some oil in a casserole pan. Add in ginger and sautee until golden brown. Add in onion with a pinch of salt, and cook until translucent.
Add in garlic, both chilies and cook until garlic is golden brown. Add in all the spices, mix well, and cook for 30 seconds. Add in minced meat, some salt and pepper, and cook until meat is fully cooked. Finally, add in potatoes and some water just until about to cover the potatoes. Bring to a boil, then simmer for 10 minutes or until the potatoes are soft. Add more water as needed.
Add in frozen green peas and continue until they're fully cooked. Mash some of the potatoes with the back of your spatula, leaving some in chunks still. Cool completely. Right before using, add lime juice and coriander leaves. Mix well.
Brush the top of 1 phyllo dough with some butter, and place another 1 on top. Brush it also with some butter.
Spoon around 1 tablespoon of filling in a line, at one end of the phyllo doughs. Roll into a log. Grab one end and twist inwards, creating a coil shape. Place on a baking tray lined with parchment paper. Brush with some more butter and sprinkle with some sesame seeds. Repeat with the rest.
Bake in a preheated oven at 375ºF (190ºC) for 20-25 minutes or until they turn golden brown. Best served hot. Enjoy!
Use the air-fry function at 360ºF (180ºC), and cook for 5 minutes. Flip and continue cooking for another 5 minutes. Adjust the cooking time accordingly as it might vary depending on basket size and the air-fryer itself.