Laccha Onion Recipe (Indian Onion Salad)
Laccha Onion (Lachha Pyaaz, Masala Pyaz) is an Indian-style salad or condiment made with red onions and a few herbs and spices. It is popularly served alongside North Indian meals at Indian restaurants and roadside dhabas. Make tangy, spicy, and crunchy lachha pyaaz in under 10 minutes using my easy recipe.
A Quick Look At This Laccha Pyaaz Recipe
- Flavor Profile: Tangy, spicy, and refreshing, the perfect North Indian restaurant-style salad.
- Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes
- Serves: 4
- Course: Condiment / Salad
- Cuisine: North Indian
- Skill Level: Easy
- Diet: Vegan, Gluten-Free
- Equipment: Mixing Bowl, Knife
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Table of Contents
About Laccha Onion
Laccha Onion (Laccha Pyaaz, Masala Pyaz) is a quick and easy-to-make salad or condiment served with North Indian meals. It consists of crunchy onion rings, green chilies, lime juice, and a few spices. It gives a nice crunch to each bite, making the meal even more delicious.
Also known as onion laccha salad or masala pyaaz, this Indian style salad is popularly served in most North Indian restaurants and dhabas (Indian roadside eateries) alongside tandoori starters and appetizers, and even with Biryani.
I love to eat it with a meal of soft butter naan or crunchy lachha paratha served with a hearty dal or a veg curry.
No Tandoori Chicken, Pomfret Fry, and Hariyali Paneer Tikka are complete without a side of this laccha pyaaz.
Why You’ll Love This Family Favorite Recipe!
- Adds the perfect crunchy, tangy, and spicy touch to any Indian meal.
- Made with simple, easily available ingredients.
- Customizable, adjust spice and tang to suit your taste.
Ingredients
You will need red onions, Kashmiri red chili powder, chaat masala powder, salt, green chilies, cilantro (fresh coriander leaves), and freshly squeezed lime juice.
You can adjust the spices and green chilies according to your taste.
Common Mistakes To Avoid When Making Laccha Onion
| Mistake | Why It’s a Problem | What to Do Instead |
| Making it too far in advance | Salt draws out liquid from onions quickly, making them soggy and causing loss of crunch | Make laccha onions just 10 minutes before serving for the best results |
| Slicing onions too thin or too thick | Thin slices lose crunch quickly; thick slices don’t absorb flavors well | Aim for medium-thick, even slices throughout |
| Skipping the cold water soak | Onions remain too bitter and less crunchy | Soak sliced onions in chilled water to reduce bitterness and improve texture |
| Using the wrong type of onion | Yellow onions are too pungent; white onions lack flavor | Use red onions for the best balance of sweetness and sharpness |
| Using regular chili powder | Creates too much heat without the iconic red color | Use only Kashmiri red chili powder for color without excessive spiciness |
| Not draining water completely | Excess water dilutes the spices and makes onions watery | Drain thoroughly and pat dry after soaking before adding spices |
How To Make Laccha Onion
Step 1: Peel 2 medium-sized onions and rinse them with water.
Discard ½-inch pieces from the top and bottom, and cut the onions into medium-thick rings. You can also use a handheld or an electric food processor to slice the onions.
Step 2: Soak the onion rings in ice-cold water for 2-3 minutes.
Soaking the onions in chilled water reduces their bitterness and also makes them crunchier.
Step 3: Drain the water completely and, preferably, pat the onions dry with paper towels.
Step 4: Add the following ingredients to the bowl and mix well using your palms until the rings are separated and coated with the spices.
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala powder
- ½ teaspoon salt
- ½ teaspoon finely chopped green chilies
- 1 tablespoon chopped cilantro
- 1 tablespoon freshly squeezed lime juice
You can wear food-grade gloves if your hands are sensitive to spice when mixing the masala pyaz.
Serve the laccha pyaaz immediately.
Laccha Onion FAQs
Yes, you can. Soaking removes the pungent flavor of onions and also makes them crisp, but if you are okay with it, then you can skip this step.
I prefer red onions for this recipe, but if they are unavailable, you can also use white or yellow onions.
Lachha pyaaz tastes its best when made just 5 minutes before serving, as if made earlier, the onions will release water and become soggy. Try to make it just before serving and adjust the amount so there are no leftovers. However, if you still have leftovers, store them in an airtight container in the refrigerator and use them within a day.
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Laccha Onion Recipe (Lachha Pyaaz)
Ingredients
- 2 medium-sized red onions
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala powder
- ½ teaspoon salt
- ½ teaspoon finely chopped green chilies
- 1 tablespoon chopped cilantro (fresh coriander leaves)
- 1 tablespoon freshly squeezed lime juice
Instructions
- Peel the onions and rinse them with water.
- Discard ½-inch pieces from the top and bottom, and cut the onions into medium-thick rings using a sharp knife. You can also use a handheld or an electric food processor to slice the onions.
- Soak the onion rings in ice-cold water for 2-3 minutes. Soaking the onions in chilled water reduces their bitterness and also makes them crunchier.
- Drain the water completely and, preferably, pat the onions dry with paper towels.
- Add Kashmiri red chili powder, chaat masala, salt, green chilies, cilantro, and lime juice to the bowl and mix well using your palms until the rings are separated and coated with the spices.
- Serve immediately.