Combine wheat flour, all-purpose flour, sooji, turmeric powder, salt, and curd in a bowl.

Add water gradually and knead to form a soft and stretchy dough.

Add sunflower oil and knead again for good binding. Let the dough rest for 10 minutes.

For the filling, heat sunflower oil in a pan.

Temper with cumin seeds and curry leaves.

Add finely chopped onion, ginger, green chilies, and garlic.

Sauté until the onions are translucent.

Add turmeric powder and red chili powder.

Sauté for a minute.

Add boiled and mashed potatoes.

Mix well and cook for a few minutes.

Add finely chopped coriander leaves.

Mix well and remove from heat.

Let the filling cool down slightly, then divide it into small, equal-sized balls.

Divide the dough into equal-sized balls.

Roll out one dough ball into a small circle (3 inch diameter).

Place one potato filling ball in the center of the dough circle.

Bring the edges of the dough circle towards the center and seal it completely.

Flatten the stuffed dough gently.

Dust the dough with a little flour and roll it out into a 5-6 inch diameter circle, being careful not to apply too much pressure.

Preheat an iron skillet on medium-high heat.

Place the rolled obbattu on the skillet and cook until golden brown on both sides, flipping occasionally.

Brush with ghee for a richer taste (optional).

Repeat the process for all remaining dough and filling portions.

Serve hot with ghee or allam pachadi.