Dry roast the cumin seeds. Grind them in a mortar and pestle and keep aside.
Take a saucepan, add a tsp of ghee (clarified butter) and on medium heat roast the 2 tbsp of besan flour (chickpea flour). When it starts leaving an aroma it means it is well roasted and the raw smell is gone. Remove from the pan into a bowl and keep aside.
Peel, boil and grate the potato when it is cool.
Now add to the grated potato the roasted besan flour, MTR chutney powder, roasted ground cumin and the other spice powders. Mix well. Add salt and pomegranate molasses. The filling is ready now.
Take a green chilli slit it open vertically, remove the seeds and stuff it with the filling. Then take some more filling and wrap it around the stuffed chilly. Compress it inside your fist and make it smooth. Set aside.
Repeat the same process with the rest of the chillies and set aside.
Make a thick batter with the 1/2 cup besan (chickpea flour), 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp chilli powder and 1/4 tsp baking soda with a little water.
Dip the wrapped stuffed bhajjis in the batter and swirl them around so that they gather more batter and then slowly slide them in the hot oil on medium heat. Keep splashing the hot oil over them carefully and turn them over from time to time in order to fry them evenly. Remove them when they are crisp and golden.
Drain them on paper towels and serve them hot with mint or tamarind chutney. Enjoy!