Tandoori lamb cutlets with green onion roti

Name: 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