Sieve the maize flour and plain flour together in a deep bowl.
Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water.
Divide the dough into equal portions.

Roll out a portion into a small circle using little plain flour for rolling and prick it with a fork at regular intervals.
Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides.

Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper.

Combine the black grams 1½ cups of water and salt in a pressure cooker and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Do not drain the water and keep aside.Boil Sweet corns,soya beans granules separately.Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.

Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add grated Paneer and boiled Sweet corns in half masala and in other portion add boiled soya bean granules.

In the same way Prepare stuffing of black grams and Add chopped tomatoes,green chillies,lemon juice.

Place a crisp tacos shell on a clean, dry surface, place a portion of the topping evenly over it.
Pour tomatoes sauce over it, 1 tsp tomto-chilli sauce mixture, ½ tbsp of spring onion greens and finally ½ tbsp of cheese. place a portion of the topping evenly over it.