Finely chop the bell pepper, onion, fresh coriander, and garlic.

Crumble 1/2 cup paneer into a mixing bowl.

Add the chopped bell pepper, onion, and 1/4 cup fresh coriander to the paneer.

Season the paneer filling with salt, 1 1/2 tsp chilly powder, 1 1/2 tsp ground cumin, 1 tsp black pepper, and 1 tsp ground coriander.

Mix the filling thoroughly until the vegetables, paneer, and spices are evenly combined.

Melt 2 tbsp butter in a frying pan over low heat.

Stir 1 tbsp chopped garlic, 2 tbsp fresh coriander, and 1/2 tsp red chilly powder into the melted butter.

Cook the garlic butter for 1 minute, stirring continuously so the garlic does not burn.

Flatten one bread slice with a rolling pin until thin and flexible.

Brush both sides of the flattened bread slice with the garlic-chili butter.

Place about 2 tbsp paneer filling along the center of the bread slice.

Fold the bread around the filling into a taco shape and press lightly to hold its form.

Toast the filled bread taco in the frying pan over medium heat until the underside is golden and crisp.

Turn the taco and toast the other side until golden and the paneer filling is warmed through, about 2 minutes.

Repeat the shaping and toasting process with the remaining bread slices and filling, then serve hot.