Cut the tops off the tomatoes, scoop out the seeds using a teaspoon, then rinse under cold running water and pat dry with kitchen paper (paper towels).
To make the stuffing, heat the oil in a non-stick pan, add the cumin seeds and fry for about 1 minute, or until they start to crackle, then add the paneer cubes, diced potato, peas, raisins, turmeric, and chili powder, and season with salt.
Stir-fry for 1-2 minutes, then transfer the mixture to a bowl and allow it to cool.
Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
When the stuffing is cool, fill each tomato with the mixture. Replace the tops and individually tie each tomato with a piece of kitchen string (twine).
To make the marinade, mix the eggs, flour, salt, ajwain and hung yoghurt together thoroughly in a large bowl.
Coat the tomatoes with the marinade, then thread the tomatoes onto 2 metal skewers, leaving at least a 2.5-cm / 1-inch gap in between. You can also put a cut onion or potato in half or at the end to prevent the tomatoes from slipping off the skewers.
Roast in a tandoor, over a charcoal grill, or under a grill for 3-5 minutes, or until the tomatoes are cooked and the filling is piping hot.
Serve hot with a choice of salad and chutney.