1. Toast parotta as usual to golden brown in a pan and allow to cool. Cut with a knife into desired shapes - squares or even thin strips.
2. Chop onions into chunks and slice the capsicums into thin strips.
3. Crush the garlic (with skin) and finely chop the ginger.
4. Slit the green chillies and chop the coriander leaves along with the stem.
5. Heat a broad non-stick pan with oil and add the crushed garlic first, when it turns golden brown, add the chopped ginger and fry just a while.
6. Add the onion and ginger and fry till onion is transparent, followed by the capsicum and coriander leaves.
7. Fry for a minute on a high flame (toss if possible in such a way that it gets exposed to direct fire, it smells awesome!)
8. Add the powders mentioned and sprinkle salt.
9. Add the sauce.
10. Lower the flame to minimum and just make sure it is evenly coated.
11. Add the parotta pieces and mix so that spices and sauce are evenly spread.
12. Lastly add more coriander leaves, spring onion and carrot, give it a stir and serve hot!
13. Can be served with onion raita.

Recipe courtesy: Rak`s Kitchen