Add ½ kilograms of lean veal meat, ½ a cup of chickpeas, ½ a teaspoon of salt, 4 cups of water in a pressure cooker.
Pressure cook the ingredients until tender and cooked. Separate the meat and chickpeas in separate dishes. Meanwhile, boil 6 eggs and keep it aside for later.
Cut 1 medium potato into smaller pieces and boil them in water until tender. Once boiled, mash the potatoes and set aside.
Next, grind the meat and chickpeas separately to form a paste. Mix the blended meat, chickpeas and mashed potatoes together.
Add in ½ a teaspoon of salt, ½ a tablespoon of black pepper, ½ a tablespoon of coriander powder, 4 minced garlic cloves, 1 teaspoon of red chilli powder, 1 teaspoon of turmeric powder, 2 tablespoons of oil, 2 eggs and combine the ingredients well to form a smooth paste.
Next, wet your hands with water, grab a handful of the mixture and tap it gently with your fingers. Use water to moisten it and prevent cracks.
Now, take an egg and place it in the middle. Wrap the egg with the meat mixture to form a small ball. Press it gently to seal the egg completely. Repeat the process for the remaining mixture and boiled eggs.
Once done, heat enough oil in a pan and deep-fry some chips. Set it aside. Next, fry the kababs one by one over medium heat until cooked.
Place the kababs on a paper towel to soak the excess oil. Cut each kabab into halves and place it on the plate with sliced cucumber, onions, chillies and lemon.