Dough; In a mixer grinder jar add oats and almonds and grind as fine as possible.
In a bowl add wheat flour, oats almond powder, salt, oil and knead a soft dough using milk and water mixture. cover and keep aside.
Filling; wash peel and grate apples, add lemon juice mix.
Also grate cheese. Add to grated apples.
Add salt and pepper. Mix well. Filling is ready.
Take 2 lemon sized doughballs for each apple pockets. Roll slightly thick circles of both the balls.
Keep 2-3 tablespoons of the filling on one circle. Cover with the other circle.
Press the sides using a fork. Dip the fork in dry flour before doing so.
Roast the parathas on both sides evenly using some ghee. Use a spatula to press the parathas.
In a cooker add washed dal, 1-1/4 cup water, turmeric and take 3 whistles.
In a pan heat oil to fry dal. Add mustard seeds and cumin seeds. Let them splutter. Then add aesafoetida, green chillies
Add chopped tomatoes and saute. Add all the masalas and cook for 2 minutes.
Add dal and some water. Check for salt. Bring to boil add chopped coriander leaves and serve hot with prepared apple pockets
