Prepare the bajiyaa filling by combining the tuna, coconut, onion, green chilies, ginger, cumin, black pepper, salt, curry leaves, and lime juice in a bowl. For the bis keemiya filling, mix the tuna with shredded cabbage, onion, chopped egg, chilies, black pepper, salt, and lime juice. Keep both fillings relatively dry so the pastry remains crisp after frying. Place a small amount of filling in the center of each pastry wrapper, fold the sides inward, and roll or fold into a neat triangle or rectangular parcel depending on the style you prefer. Brush the final edge with the flour-and-water mixture and press firmly to seal. Heat vegetable oil over medium heat and fry the pastries in small batches until crisp and golden brown, turning them occasionally for even cooking. Remove with a slotted spoon and drain on paper towels before serving warm.