Tandoori lamb cutlets with green onion roti

Ingredients

• 12 french-trimmed lamb cutlets (600g)
• 1 tablespoon tandoori paste
• 2 lebanese cucumbers (260g), sliced into ribbons
• 400 gram red radishes, sliced thinly
• 1 tablespoon white vinegar
• 1 tablespoon caster (superfine) sugar
• 1 cup loosely packed fresh mint leaves
• 1 cup loosely packed fresh coriander leaves
• Green onion roti
• 1 tablespoon cumin seeds
• 1 green onion, sliced thinly
• 1 cup (150g) chickpea (besan) flour
• 1/4 teaspoon xantham gum
• 2 tablespoon buttermilk
• 2 tablespoon water
• 1 tablespoon vegetable oil
• chickpea (besan) flour, extra, for dusting
• 2 tablespoon ghee, melted