Blend Ingredients: Crack the eggs into a blender. Add salt, and if you're making sweet pancakes, add the sweetener or sugar. Add the curd cheese and baking soda. Blend the mixture until smooth.

Add Oil: Pour the blended mixture into a bowl and mix in the vegetable oil until well combined.

Heat the Pan: Heat a frying pan over medium heat and lightly grease it with vegetable oil.

Cook the Pancakes: Pour a small amount of the batter into the pan and spread it evenly. Cook on low heat until both sides are golden brown. Repeat until all the batter is used (this recipe makes about 15-16 pancakes).

Fry the Onions: Heat vegetable oil in a pan, then fry the onions until golden brown.

Add the Chicken: Shred the boiled chicken fillet and add it to the onions. Season with salt, pepper, and dried garlic. Add a bit of chicken broth to keep the filling moist. Mix well and remove from heat.

Fill the Pancakes: Place a spoonful of the chicken filling onto each pancake and fold them into an envelope shape.

Optional: For extra crispiness, lightly fry the filled pancakes on both sides in a pan.