Heat an iron griddle/tava and toast the parotta by adding oil/ghee. Let it cool down.
Once it gets cold chop them roughly into small pieces using your hands or a knife whichever way you feel comfortable.Set aside.
Heat oil in a pan.
Add mustard seeds and let it splutter.
Once the mustard seeds starts spluttering add curry leaves and fry for few seconds.
Now add chopped onion, turmeric and fry.
When onions are half done, add ginger-garlic paste, green chilli and fry until the raw smell goes.
Add carrot, capcicum and tomato and saute till vegetables turn soft and well cooked.
Now add coriander powder, garam masala powder, chilli powder fry until the raw smell of masala goes off.
Add tomato sauce and chaat masala to it and mix well.
Now add chopped parotta and mix properly, so that the pieces are well coated.
At last add 1 tbsp of ghee and mix well.
Garnish with coriander leaves and serve hot.
Notes
You can add any vegetables of your choice to make this recipe.If you want you can add chilli sauce to it, to make it more spicy.If you are health conscious, you can avoid using ghee.