Thread salmon, scallops, and vegetables onto wooden skewers and refrigerate.
Mix flour, sugar, salt, and 5ml of vegetable oil in a large bowl.
Whisk milk and egg together in a separate bowl.
Combine the liquid and flour to make dough, then rest in a warm place for one hour.
Preheat oven to 220°C and dust baking trays with flour.
Mix remaining 10ml of oil into the rested dough.
Shape dough into eight teardrop shapes and place on prepared trays.
Bake for 8-10 minutes until golden-brown and puffed.
Mix all slaw ingredients in a bowl and refrigerate.
Combine all dipping sauce ingredients in a small bowl.
Mix all raita ingredients and set aside.
Grill the kebabs for 8-10 minutes under a hot grill until cooked through.
Serve kebab on slaw and raita with naan and dipping sauce on the side.