Laccha Onion (Lachha Pyaz) is an Indian condiment made using red onions and a few herbs and spices. It is popularly served along with North Indian meals (vegan. gluten-free).
About This Recipe
Laccha Onion (Laccha Pyaaz) is an easy and quick condiment served along with North Indian meals. It is basically crunchy onion rings mixed with green chillies, lime juice, and spices.
Also known as onion laccha salad or masala pyaaz, it is popularly served in most North Indian restaurants with other condiments such as pickle and chutney.
It is very easy to make, needs simple ingredients, and comes together in just 5 minutes.
Double or triple the recipe for a bigger crowd.
You will need red onions, Kashmiri red chilli powder, chaat masala, salt, green chilies, cilantro (fresh coriander leaves), and lime juice.
You can adjust the spices and green chilies according to your taste.
How To Make Lachha Onions
Peel 2 medium-sized onions and rinse them with water.
Discard ½-inch pieces from the top and bottom and cut the onions into thin rings.
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.
Add ½ teaspoon Kashmiri red chili powder, ½ teaspoon chaat masala, ½ teaspoon salt, ½ teaspoon finely chopped green chilies, 1 tablespoon chopped cilantro, and 1 tablespoon lime juice, and mix well using your palms until the rings are separated and coated with the spices.
Serve Laccha Onions along with your everyday North Indian meals, or use them in wraps, kathi rolls, sandwiches, or fusion burgers.
Make it fresh, at the time of serving. Leftovers can be stored for about a day in an air-tight container in the fridge.
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Laccha Onion Recipe (Lachha Pyaz)
- 2 medium size 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 lime juice
- Peel the onions and rinse them with water.
- Discard ½-inch pieces from the top and bottom and cut the onions into thin rings.
- Soak the onion rings in ice-cold water for 2-3 minutes.
- Drain the water completely.
- 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.