Place the mint and cilantro in a food processor and pulse several times. Add the olive oil, ginger, lime juice, and honey and process until smooth, scraping down the sides of the bowl as needed. Add the cashews and process until almost smooth. Taste and add salt and pepper, if desired. Can be made ahead and stored in the refrigerator, covered, for several days.

Combine the flour, chili flakes, salt, and baking powder in a large mixing bowl. Stir to combine. Stir in the cilantro leaves.

Chop the vegetables into about ¼-inch pieces and add to the flour mixture. Stir. Slowly add the water, stirring vigorously with a spoon until the batter is thick.

Fill a small skillet halfway with oil and heat over medium-high heat until it reaches about 360-375 degrees. If you don’t have a thermometer, stick the handle of a wooden spoon or wooden chopstick into the oil. Once the oil starts steadily bubbling, it is hot enough.

Working in batches, so as to not overcrowd the pan, drop large spoonfuls of the batter into the hot oil and fry until golden brown, about 3 minutes. Remove with a slotted spoon and place on a paper towel lined plate. Sprinkle with a little bit of salt while hot.

Serve hot with the mint chutney.