In a food processor, add maida/all purpose flour, wheat flour, oil, turmeric powder and salt. Knead into a soft dough by adding enough water. Once the dough is ready, place it in a bowl, cover it with a damp cloth and let it rest for at least 3 hours.
Meanwhile start to make the filling. Boil sweet potatoes in a pressure cooker with no water. Once done, peel the skin and mash them. Add it to a pan along with jaggery and nutmeg. Saute it for 2-3 minutes and then add desiccated coconut and oats powder to the pan. Keep stirring the mixture on simmer till it begins to come together and forms a thick mass. This could take 15-20 minutes. Then let the mixture cool down.
Once your filling and dough is ready, it is time to make the pancake. Form small balls of the dough, flatten the ball with a rolling pin and place a spoonful of sweet potato mixture in the center. Close it like shown in the pic below and flatten it with a rolling pin or using your fingers. Dust flour as needed. I wanted to keep them small so made mini pancakes. Cook them evenly on both sides on a tawa by applying ghee.
Once done, drizzle some ghee on top and serve warm. You can also serve it with warm milk.
You can use fresh grated coconut as well in this recipe. Substitute jaggery with brown sugar if needed.