Cheese Lachha Paratha Recipe (Karachi Cafe Style, 800 g Flour)

This is the cheese lachha paratha we filmed at a Karachi cafe: a soft dough from 800 g of fine flour mixed with milk, water, an egg and glucose, rested, shaped into ghee-coated balls, rolled into layers, stuffed with cheddar and fried on a tawa with plenty of ghee. The amounts below match the labels shown on screen.

Watch the Cheese Lachha Paratha Video

• 0:32 Water, 1 glass
• 0:44 Salt, 1 tbsp
• 0:48 Glucose, 2 tbsp
• 1:08 Fine flour, 800 g
• 1:55 Dough balls
• 2:19 Rolling
• 3:19 Cheddar cheese slice
• 3:51 Ghee
• 4:18 Frying
• 4:42 Served

What Makes This Cheese Lachha Paratha Different

Glucose in the dough. 2 tablespoons of glucose help the paratha turn golden and add a light sweetness.

Milk and egg in the dough. The dough is made with 1 glass of water, 1 cup of milk and a beaten egg, so it stays soft.

Layers from a cone. The rolled dough is spread with ghee, cut and rolled into a cone so the paratha puffs into layers.

Plenty of ghee. The paratha is fried with a generous amount of ghee around the edges, which gives it a crisp, flaky texture.

Ingredient Notes

• Flour: 800 g of fine flour (maida).
• Cheese: cheddar slices (2-3 per paratha); mozzarella works for extra stretch.
• Ghee: use plenty; it is what makes the crispy layers.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Cheese Lachha Paratha

1. Mix the liquid base

In a large mixing bowl, combine one glass of water with one cup of milk. Add the beaten egg, salt, and 2 tablespoons of glucose. Mix thoroughly for 4–5 minutes. This step is vital to activate the ingredients and ensure the dough yields a golden, crispy result.

2. Knead and rest the dough

Gradually add 800g of fine flour to the liquid mixture. Knead until you achieve a smooth, elastic dough. Cover the dough and let it rest at room temperature for at least 30 minutes.

3. Make the dough balls

After resting, apply ghee to your hands and divide the dough into medium-sized balls. Coat each ball with ghee and let them sit for another 10 minutes to make the dough more pliable.

4. Roll and layer the dough

Roll out a dough ball into a thin sheet and apply a layer of ghee. Make a cut from the center to the edge and roll the sheet into a “Cone” shape. Press the cone down vertically to form a layered circle. This traditional method creates multiple flaky layers (lachha).

5. Add the cheese

Gently roll out the layered dough ball. Place 2–3 slices of Cheddar cheese in the center. Fold the edges over to seal the cheese inside, then roll it out again into a thick paratha. Be careful not to press too hard, or the cheese might leak.

6. Fry with ghee

Heat a flat griddle (tawa) and place the paratha on it. Add a generous amount of ghee around the edges. Fry on medium heat for 6–7 minutes, flipping occasionally until both sides are deep golden brown and the layers become visible and crispy.

7. Serve

Once cooked, cut the paratha into triangles while hot to see the melted cheese pull. Serve immediately with a hot cup of Karachi’s famous Doodh Patti (strong milk tea).

Original Karachi Quetta Cafe Cheese Lachha Paratha

Located on the Super Highway in Karachi, Quetta Cafe is legendary for its “Kardak” (crispy) parathas and tea. Their Cheese Lachha Paratha stands out because of its unique dough preparation and specialized layering technique. Unlike standard home parathas, this commercial version uses milk, eggs, and glucose to achieve a golden-brown crust and a soft, multi-layered interior. The “Cone Technique” used for the lachha (layers) ensures the paratha remains flaky while holding a generous filling of melted cheese. This professional recipe brings the authentic street-side breakfast experience of Karachi directly to your kitchen.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

Servings: 8 parathas

Course: Paratha

Cuisine: Karachi Style / Quetta Style

Calories: 425

Ingredients Method Video Notes

Ingredients

  

For the Specialized Dough:

• 800 g Fine Flour White Flour/Maida
• 1 glass Water
• 1 cup Milk
• 1 Egg Beaten
• 1 tbsp Salt or to taste
• 2 tbsp Glucose standard household glucose powder

For Filling & Frying:

• Ghee Clarified Butter – Crucial for the commercial crispy texture
• Cheddar Cheese Slices or Mozzarella for extra stretch

Method

 

Step 1: Activating the Dough Base

1. In a large mixing bowl, combine one glass of water with one cup of milk. Add the beaten egg, salt, and 2 tablespoons of glucose. Mix thoroughly for 4–5 minutes. This step is vital to activate the ingredients and ensure the dough yields a golden, crispy result.

Step 2: Kneading and Resting

1. Gradually add 800g of fine flour to the liquid mixture. Knead until you achieve a smooth, elastic dough. Cover the dough and let it rest at room temperature for at least 30 minutes.

Step 3: Preparing the Pedas (Dough Balls)

1. After resting, apply ghee to your hands and divide the dough into medium-sized balls. Coat each ball with ghee and let them sit for another 10 minutes to make the dough more pliable.

Step 4: The Professional Cone Technique

1. Roll out a dough ball into a thin sheet and apply a layer of ghee. Make a cut from the center to the edge and roll the sheet into a “Cone” shape. Press the cone down vertically to form a layered circle. This traditional method creates multiple flaky layers (lachha).

Step 5: The Cheese Filling

1. Gently roll out the layered dough ball. Place 2–3 slices of Cheddar cheese in the center. Fold the edges over to seal the cheese inside, then roll it out again into a thick paratha. Be careful not to press too hard, or the cheese might leak.

Step 6: Frying to Perfection

1. Heat a flat griddle (tawa) and place the paratha on it. Add a generous amount of ghee around the edges. Fry on medium heat for 6–7 minutes, flipping occasionally until both sides are deep golden brown and the layers become visible and crispy.

Step 7: Serving

1. Once cooked, cut the paratha into triangles while hot to see the melted cheese pull. Serve immediately with a hot cup of Karachi’s famous Doodh Patti (strong milk tea).

Video

Notes

The Glucose Secret: Glucose is the secret ingredient used by commercial chefs to give the paratha its signature golden color and a subtle hint of sweetness.

Ghee vs Oil: Always use ghee for frying if you want that authentic, flaky “Quetta Style” texture. Oil makes the paratha soft rather than crispy.

Fine Flour: Look for “Fine Flour” or “Sufaid Atta” in stores; it has a different protein content than standard whole wheat flour, which is essential for these layers.

Cheese Lachha Paratha Problems and How to Fix Them

• The paratha is tough: the dough was not rested or kneaded long enough. Rest it at room temperature.
• No layers: the dough was not coated with ghee before the cone step.
• The cheese leaks: seal the edges well and roll gently.

Serving and Storing

Cut the paratha into triangles while hot to see the melted cheese. Serve with a hot cup of doodh patti. Parathas are best eaten right away.

Cheese Lachha Paratha FAQs

Why add glucose to paratha dough?

It gives the paratha a golden colour and a subtle sweetness.

Can I use mozzarella?

Yes. Mozzarella gives a stretchier cheese pull.

Can I freeze the dough?

Yes. Freeze the ghee-coated dough balls and roll them after thawing.

More Recipes

• Dua poori paratha: a puffy fried bread for BBQ.
• Karachi wedding doodh dulari: a Karachi dessert.