Method:

1. Chop the parottas with a kitchen scissor into small squares.Toast them in a dosa tawa for 3-5mins, set aside(Actually the parottas need to be deep fried but the parotta is already fattening...so I opted to toast them).Heat 2tsp oil in a pan - add onion, garlic and saute till slightly browned then add tomatoes and saute till raw smell leaves and is mushy.Add the spice powders except red chilli powder and give a quick stir.
   
2. Once it shrinks, add cashews and poppy seeds saute for 2mins. Allow it to cool and then grind it to a fine paste.Set aside.
   
3. Heat oil, add onion saute till slightly browned then add green chillies followed by capsicum saute for a min, just toss it. Then immediately add the tomato onion paste, tomato sauce and required salt.
   
4. Add red chilli powder,Keep sauteing till the mixture is semi dry, Then add the parotta pieces and toss so they are uniformly covered by the paste. Cook this on a medium high flame for 2mins till the mixture becomes dry.Garnish with chopped coriander leaves and switch it off.
   

My Notes:

• If you want you can skip coriander leaves and add spring onions instead. You can add chopped spring onions along with onion while sauteing and then use few for garnishing too.
• Make sure the masala paste should be less else the parotta will become very soggy.
• You can a pinch of pepper powder.While serving add a tsp of lemon juice.
• Use kashmiri red chilli powder for the bright red color as in restaurants.
• You can deep fry the parotta pieces too. You can use frozen parottas or readymade half cooked parottas, cook them in dosa tawa then chop them into squares.