Indian Onion Salad (Laccha Pyaaz)
This crispy, tangy, and spiced Indian Onion Salad, known as Laccha Pyaaz, is the perfect condiment to balance rich curries. It comes together in under 10 minutes with no cooking required and uses pantry-friendly ingredients for a burst of flavor.
Equipment
- Sharp chef's knife - For slicing onions
- Cutting board
- Large mixing bowl - For soaking and tossing
- Bowl filled with ice water - For soaking the onion rings
- Colander or fine-mesh strainer - For draining onions
- Paper towels or clean kitchen towel - For patting onions dry
- Serving bowl
- Mandoline slicer - Optional, for uniform slices
Ingredients
- 2 medium red onions - about 300g or 10.5oz, peeled and thinly sliced into rings
- 2 tablespoons fresh lemon juice - or lime juice
- 0.5 teaspoon Kashmiri red chili powder - use more or less to taste
- 0.5 teaspoon chaat masala - use up to 1 teaspoon for bolder flavor
- 0.25 teaspoon black pepper
- salt - rock salt or black salt (kala namak) preferred, to taste
- 1 green chilies - optional, deseeded and finely chopped (or to taste)
- 2 tablespoons fresh cilantro - coriander leaves, roughly chopped
- ice water - for soaking
Instructions
- Peel and trim the red onions, then slice them crosswise into thin rounds about ½ cm (¼ inch) thick. Separate the slices into individual rings.
- Place the onion rings in a large bowl filled with ice-cold water. Let them soak for 10 to 15 minutes to reduce sharpness and increase crunch.
- Drain the onions in a colander, shaking well to remove excess water. Pat them thoroughly dry with paper towels or a clean kitchen towel.
- Transfer the dried onion rings to a clean mixing bowl. Sprinkle with Kashmiri red chili powder, chaat masala, black pepper, and salt. Add finely chopped green chilies and fresh cilantro if using.
- Add the fresh lemon juice and gently toss everything together using clean hands or two large spoons. Taste and adjust seasoning as needed.
- Transfer to a serving bowl and serve immediately. This salad is best enjoyed within 30 minutes of making it.
Notes
- Slice Consistently: Aim for ½ cm / ¼ inch thickness throughout for the best texture. Uneven slices can result in limp or overly crunchy rings.
- Use Ice-Cold Water: Always use ice-cold water for soaking. Room-temperature water will not give you the same crisp crunch.
- Pat Dry Thoroughly: Make sure the onions are completely dry before adding spices. Excess water will thin out the seasoning and make the salad watery.
- Adjust the Heat: Kashmiri red chili powder is primarily for color and is mild. Control the heat by adjusting the amount of green chilies you add or omitting them entirely.
- Don't Skip Chaat Masala: This spice blend is the soul of Laccha Pyaaz. It provides a unique tangy-savory-sour flavor that is hard to replicate.
- Make-Ahead Tip: You can prep the onions by soaking, drying, and storing them in the fridge for up to a day. Toss with spices and lemon juice only right before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the onions will soften significantly.
- Variation: For a different flavor profile, try adding a pinch of roasted cumin powder or garam masala along with the chaat masala.