Finely chop the ginger, garlic, onion, tomato, capsicum, spring onion, and fresh coriander.

Mash the boiled kidney beans lightly with a fork, leaving some texture.

Heat 1 tablespoon olive oil in a frying pan over medium heat.

Sauté the chopped onion for 3 minutes until softened and translucent.

Add ginger and garlic, then sauté for 1 minute until fragrant.

Add corn kernels and capsicum, then cook for 3 minutes until slightly tender.

Stir in the tomato and cook for 2 minutes until it softens.

Add mashed kidney beans and paneer, then gently mix the filling together.

Season the filling with salt, black pepper, mixed dried herbs, and tomato ketchup.

Fold in the spring onion and fresh coriander, then remove the filling from the heat.

Mix all-purpose flour with water in a bowl to make a smooth, brushable flour slurry.

Place one-quarter of the filling near one edge of each flour tortilla.

Brush the tortilla edges with flour slurry and roll each tortilla into a tight taquito.

Heat the remaining 1 tablespoon olive oil in the frying pan over medium heat.

Pan-fry the taquitos seam-side down for 2 to 3 minutes until golden and sealed.

Turn the taquitos and pan-fry for 2 to 3 minutes until crisp on all sides.

Serve the crisp paneer rajma taquitos warm.