Soak the Split Bengal Gram lentil for 3-4 hours before cooking.
Add the lentil, chicken, potatoes, garlic cloves, round-red chilies, cloves, cinnamon stick, cumin seeds, turmeric, and salt to taste into a pot. Then add the water and bring it to a boil. Simmer till lentils, chicken and potatoes are fully cooked. Dry any remaining water. Remove cinnamon sticks and cloves and let the lentil mixture cool down.
Combine the cooked lentil mixture, fresh coriander, and mint leaves in a food processor or a blender. Blend for few seconds to get a well-grinded patty mixture.
Take the mixture out back to the pot. Season with black pepper, cornflour, and some salt if needed. Whisk to mix well and take out on a plate to keep in the freezer for 15 to 20 minutes.
Grease your hands with oil and make round kababs that can be stored up in a freezer for a weak.
Whisk 3 eggs and around 2 - 3 pinches of salt till frothy. Dip the kababs into beaten eggs, shallow-fry till golden-brown on both sides, and take out on absorbent paper. The recipe will make 4 - 6 kababs.
Now fry omelet from any leftover eggs you have already beaten and used dipping the kababs before frying. You can make 4 smooth slices making straight cuts.