You can use the leftover parottas to make this dish. I feel fresh ones are best for kids.
Cut Onions into squares or big chucks. I don't like to chew on big capsicum pieces, so chopped them fine.
Trim the Spring onions and use the onions for sauteing. Tear the parottas randomly. I don't think same size will have that effect!
Heat a pan with oil. Add the onions, fry well. Once they turn pinkish, add the ginger garlic paste. Fry well. Then add the capsicum and cover for 2 mins in sim. Once they are soft, add the white onions from the spring onions. Stir well.
Now add the green chillies, salt and the green part of the spring onions. Once they sizzle well, add half of the tomato sauce.
Then goes the parotta pieces. cook on high flame for 2 mins. Then add the remaining tomato sauce so that its gets coated well.
Add rest of the garnish and cover for 2 more mins. Check the parotta softness and add more tomato sauce if required.
Serve hot!