Take a deep bowl and sieve the maize flour and all-purpose flour together.

Add oil, carom seeds, and salt to it.

Add warm water little by little and knead into a semi-stiff dough.

Divide the dough into 18 equal portions and cover with a damp cloth.

Now take one portion and roll out into a 4" diameter circle using little maida.

Once done prick it with a fork.

Heat oil in a pan and deep-fry until light brown from both sides.

Once it turns light brown, immediately shape it into a shell using a pair of tongs and a frying ladle and continue deep frying while holding the shell, until it turns golden brown in color from both sides. Drain it on an absorbent paper.

Follow the same process for the rest 17 portions.

Let it cool down. Set aside.

Add butter to a pan on medium heat.

Add cumin seeds to it and wait till the seeds crackle.

Once the seeds crackle, add ginger garlic paste to it.

Fry until the raw smell goes off.

Now add paneer cubes, green bell pepper, and baby corn.

Saute for 2 minutes.

Now add cumin powder, Kashmiri red chili powder, pepper, and salt to taste.

Mix everything together till well combined.

Turn off the flame.

Add oregano, chaat masala powder, and lemon juice to it. Mix everything well.

In a bowl add, cream, thick curd, lemon juice, and salt.

Beat everything, until thick and set aside.

Take one taco shell and spread some jalapeno cheese dip, then put one layer of paneer and corn mixture into the taco shells and add toppings such as onion, tomatoes, pickled jalapeno, and cheese.

Spread some sour cream on top and serve immediately.