Finely chop the onion and fresh coriander.

Mash the cooked kidney beans with a fork until mostly smooth with some texture remaining.

Combine the mashed kidney beans and cooked rice in a mixing bowl.

Mix in the chopped onion, fresh coriander, chilly powder, dried oregano, chili flakes, black pepper, ginger garlic paste, salt, and corn flour.

Divide the rajma-rice mixture into 12 equal portions and flatten each portion in your palm.

Place a small piece of processed cheese in the center of each portion, then seal and roll it into a compact ball.

Whisk the all-purpose flour and water in a bowl to make a smooth maida slurry.

Dip each rajma-rice ball into the maida slurry, coating it completely.

Roll each coated ball in bread crumbs until fully covered.

Blend the tomatoes into a smooth puree.

Heat 1 tablespoon of cooking oil in a frying pan over medium heat, then add the tomato puree.

Season the tomato sauce with salt and black pepper, then simmer until thickened.

Heat the remaining cooking oil in a frying pan over medium heat.

Shallow-fry the coated arancini in batches, turning them until golden and crisp on all sides.

Spread the spicy tomato sauce on serving plates and place the hot rajma chawal arancini on top.