Chop the leftover Parottas into cubes. Fry them in oil and let them dry on tissues to bloat excess oil.
In a saut pan, heat 2 tablespoons of oil. Add the cumin seeds and garlic. When it turns a golden brown, add in onions and ginger garlic paste. Let it turn slight brown. Then add in the bell peppers.
Once they have been crisped, add in coriander powder, kashmiri chilli powder, salt, garam masala and salt. Mix them well in low flame until the flavors are extracted.
Add in chilli sauce, tomato sauce and soy sauce. Mix them well together. Add in hot water to about 1/4 cup and let all of them boil well together for about 3 minutes.
Toss in the fried parotta pieces and mix them well with the gravy. Cover the pan and let it heat for 2 minutes.
Switch the flame off, add in chopped cilantro and spring onions. Toss and serve hot.
