Laccha Pyaaz Recipe (Lachha Onion) – Crispy, Tangy & Ready in 5 Minutes
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Every time I order butter chicken at a restaurant, the first thing I reach for isn’t the butter naan, it’s the little bowl of laccha pyaaz on the side. Crunchy, tangy, and impossibly refreshing, they make every single bite better. The best part? You can make them at home in exactly 5 minutes. Here is my easy recipe.
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If you ever come to my home for an Indian-style lunch, you will always find my Green Chutney and Laccha Onions on the table. This Indian onion salad gives so much texture and taste to any Indian meal. It’s just mind-blowing.
What Is Laccha Pyaaz?
Laccha Pyaaz (also known as lachha onion, lachcha onion, or masala pyaaz) is a classic, no-cook North Indian onion salad made with thinly sliced red onion rings tossed in lime juice, chaat masala, Kashmiri red chili powder, salt, green chilies, and fresh cilantro.
The word laccha means thin layers or rings in Hindi, and pyaaz means onion. Together, they describe this iconic raw condiment served at virtually every North Indian restaurant, dhaba, and home kitchen across India.
You will find laccha onion on the table alongside butter chicken, dal makhani, paneer tikka, biryani, and tandoori chicken. It cuts through rich, creamy gravies with a sharp, tangy crunch that no other side dish delivers.
Think of it as the Indian answer to a quick pickle – no cooking, no waiting, no fuss.
Ingredients
- Red onions (2 medium-sized): I prefer them because they have a nice balance of sweetness and sharpness. Yellow onions are too pungent, and the white onions lack flavor.
- Kashmiri red chili powder (½ tsp): Adds a lovely color to the laccha pyaaz salad without making it too spicy. If you like a spicier salad, then you can use regular chili powder.
- Chaat Masala (½ tsp): It adds a tangy flavor and a spicy kick to the salad. I use my Homemade Chaat Masala Powder because it is the best, but you can buy a packet if you’re short on time.
- Salt (½ tsp).
- Green chilies (½ tsp, finely chopped): Adjust the amount to your taste.
- Cilantro (fresh coriander leaves), 1 tbsp, chopped.
- Freshly squeezed lime juice (1 tbsp): You can use lemon juice or vinegar in its place.
Optional Add-Ins
- Roasted cumin powder (jeera powder): Add ½ teaspoon for a smoky, earthy note
- Fresh mint leaves: Use 5-6 leaves alongside or instead of cilantro for a cooling twist
- Black salt (kala namak): Intensifies the chaat flavor. Replace half of the regular salt with black salt.
- Thinly sliced green capsicum: Adds color and crunch.
How To Make Laccha Pyaaz
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 cut the onions in half, then slice them. You can use a sharp knife, a mandoline slicer, or an electric food processor to slice the onions.
If your eyes burn while cutting, chill the onions in the refrigerator for 20 minutes first.
Soak the onion rings in ice-cold water for 2-3 minutes.
The cold water draws out the harsh sulfur compounds responsible for the raw, pungent bite. The onions become noticeably milder, crisper, and more pleasant to eat. This is the single most important step in the entire recipe.
Step 2: Drain the water completely and, preferably, pat the onions dry with paper towels. Removing excess moisture prevents the salad from turning soggy and helps the spices cling properly.
Step 3: 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.
Step 4: Serve the laccha pyaaz immediately. The longer they sit, the more water the onions release, diluting the spices and softening the crunch.
For advanced prep, slice and soak the onions up to 1 hour ahead. Drain and dry them, then store them in an airtight container in the refrigerator without any spices or lime juice. Add everything and toss right before serving.
Laccha Pyaaz 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.
Laccha pyaaz is a fresh, immediately served condiment seasoned with lime juice and dry spices. Sirka Pyaaz is a pickled version made with white vinegar, which gives the onions a longer shelf life and a distinctly tangy, slightly sweet flavor. Both are served alongside North Indian meals.
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.
Other Condiment Recipes We Recommend
Pickle Recipes
Sirke Wale Pyaaz (Restaurant-Style Indian Pickled Onions)
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Laccha Pyaaz Recipe (Lachha Onion) – Crispy, Tangy and Ready in 5 Minutes
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. You can also cut the onions in half, then slice them. You can use a sharp knife, a mandoline slicer, or an electric food processor to slice the onions.
- Soak the onion rings in ice-cold water for 2-3 minutes.
- Drain the water completely and, preferably, pat the onions dry with paper towels. Removing excess moisture prevents the salad from turning soggy and helps the spices cling properly.
- 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 the laccha pyaaz immediately. The longer they sit, the more water the onions release, diluting the spices and softening the crunch.