Laccha Onion Recipe (Indian Onion Salad)
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Laccha means thin slices, and pyaz means onions. Laccha Onion is a classic North Indian onion salad made with thinly sliced red onions, lime juice, salt, and mild spices. This simple condiment enhances rich Indian dishes with acidity, crunch, and freshness.
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). It gives a nice crunch to each bite, making the meal even more delicious.
Table of Contents
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
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.
This onion salad is also served at most North Indian restaurants and dhabas (Indian roadside eateries), as no bite seems complete without the crunch and flavor it adds. Be it butter chicken, paneer tikka, dal makhani, or other iconic dishes such as tandoori chicken or dal tadka, these humble onions take their taste to the next level.
There is another version of this salad called Sirka Pyaz (Vinegar Onion). It is also popularly served at restaurants and dhabas alongside North Indian dishes. It is made by soaking small pearl onion int a vinegar solution.
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
- Red onions: I prefer them because they have a nice flavor. If unavailable, you can substitute white or yellow onions.
- Kashmiri red chili powder: Adds a nice color to the salad without making it too spicy.
- Chaat Masala: It adds a nice 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
- Green chilies: Adjust the amount to your taste.
- Cilantro (fresh coriander leaves): You can replace them with mint leaves for a different flavor, or use both.
- Freshly squeezed lime juice: You can use lemon juice or vinegar in its place.
Common Mistakes To Avoid When Making Laccha Onion
I make laccha onions at least thrice a week as I am addicted to eating them with all my Indian style meals. Here are some common mistakes I used to make when I started.
| 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 cut the onions in half, then slice them. 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 pungency 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.
Step 5: 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.
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 (Indian Onion Salad)
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 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.