In a pan, add oil and chopped onion. Sauté on high flame till onion become translucent.

Then add red chilli flakes and mix herbs. Sauté it.

Now add chopped green and red capsicum and boiled corn. Saute it.

Then add boiled and mashed potatoes, salt, cumin powder, black pepper powder and some coriander leaves. mix well.

Stuffing is ready.

In a mixing bowl, add maida, wheat flour, salt, baking soda and oil. Mix well.

Add water gradually and knead soft dough. Cover and rest dough for 15 minutes.

Now take a medium size ball from dough and roll medium thick and small size roti.

Heat tawa and roast roti slightly. Keep it aside.

Now take a roti and spread tomato sauce and schezwan sauce on it.

Spread cheese and stuffing on one side of roti. fold half and is ready to toast on the pan.

brush with oil and toast on low to medium flame until the tacos turn crispy.

finally, enjoy roti tacos with tomato sauce.

Cut bread into round shape and roll it slightly.

Heat oil in a pan, and fried bread slices. while frying the bread use a tong and fold the disc in half, fry the shells until crisp and golden brown. (refer video)

Remove it from oil and keep it aside your taco shells are ready, cool them down to room temperature and store them in an airtight container.

Now take one bread taco shell, spread tomato sauce and schezwan sauce in it.

Then fill it with stuffing and garnish with cheese and tomato sauce.

Serve crispy bread taco with your choice of dip