For making the cones take the maize flour in a bowl. Then add all purpose flour, salt, oil, oregano, chilli flakes and carom seeds to it. Mix it well and make sure all the spices are combined well. Now add water eventually and start kneading the dough. Knead to stiff and smooth dough adding water as required. Keep it aside for 10 minutes.

Till then for preparing salsa, roughly chop the tomatoes, onions, green capsicum, yellow capsicum and red capsicum. Add all the above chopped ingredients in a blender. Then add salt and crushed black pepper to it. Pulse or blend on high power until texture is smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender. Make sure that you don't accidently chunk any one of the ingredients.

Remove the salsa to a bowl and add the chopped coriander leaves. Mix it well and keep it aside.

Now place a pan on the flame. Add oil for frying. Pinch a ball seized dough, and dust it with all purpose flour. Roll it slightly thin and prick the roll with a fork, preventing from puffing up from frying. Now take cone shaped mould, roll the dough around the mould. Cut it and press gently around the ends and tighten them to make sure the edges seal. Similarly, repeat the same with remaining moulds you have.

Now drop the cone into the medium hot oil or bake in preheated oven at 180 degree celsius for 20 to 25 minutes. Fry on low to medium flame stirring in between. At this moment cone mould and chips will get separated. Remove the mould and let the chips get fried. Fry on low flame until the cone nachos turn crisp. Drain off the chips over the kitchen paper.

Once the chips get cooled down. Fill the salsa inside the cone and dress it with grated cheese.You can also fill hummus in few cones. Serve it with mayonnaise.

Enjoy eating it.