Take the leftover rotis and roll them tightly. Slice them thinly to create strips, resembling noodles. Set them aside.
In a pan, heat 2-3 tablespoons of oil on medium heat.
Add sliced onions to the hot oil and sauté until translucent. Then add the julienned carrots and capsicum. Stir fry for a minute or two until they are slightly tender but still crunchy.
Add salt, pepper, chili flakes, and soy sauce. If you like it spicy, add some chili sauce. Mix well to coat the vegetables evenly with the sauces.
Once the veggies are cooked, toss in the roti noodles and gently stir them into the mixture. Be careful not to break the strips too much.
Cook the mixture for 2-3 minutes on medium heat, ensuring the roti strips absorb the flavor of the veggies and sauces.
Turn off the heat, sprinkle some freshly chopped coriander, and serve hot!