Heat oil in a non-stick wok, add onion and saute for a minute. Add tomatoes, cauliflower and capsicum, mix well. Add salt and cook till tomatoes become pulpy.
Add Schezwan chutney and mix. Add potatoes and mix well. Add ½ cup water and mix and let the mixture cook.
Heat sufficient oil in a deep pan.
Add butter to the potato mixture and mix well.
Cut the noodles into smaller pieces with a scissor. Sprinkle cornstarch and mix well.
Dip two steel sieves, one a little smaller than the other, in hot oil. Shake to remove excess oil. Put some noodles in the bigger sieve, place the smaller one over the noodles and press lightly and dip in hot oil and deep-fry for a minute.
Remove the smaller sieve, gently dislodge the basket from the bigger sieve and deep-fry till light golden.
Drain on absorbent paper and then place on worktop. Make more baskets similarly. Cool the bhaji till lukewarm and put into the noodle baskets.
Sprinkle a little sev and fresh pomegranate pearls on top and serve immediately.