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    Whisk Affair » Recipes » Chutneys » Laccha Onion (Lachha Pyaz)

    Published: Jul 25, 2022 | Last Updated On: Jan 30, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Laccha Onion (Lachha Pyaz)

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    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).

    Here are some more Indian condiments that you may like – Green Chutney, Aam Chunda, Mango Pickle, Dahi Chutney, and Green Chilli Pickle.

    Lachha onions served in a bowl.
    Jump to:
    • About Laccha Onion
    • Ingredients
    • How To Make Laccha Onions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Laccha Onion

    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.

    Ingredients

    You will need red onions, Kashmiri red chilli powder, chaat masala, salt, green chilies, cilantro (fresh coriander leaves), and freshly squeezed lime juice.

    You can adjust the spices and green chilies according to your taste.

    How To Make Laccha 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.

    Onion rings soaked in ice-cold water.

    Drain the water completely.

    Onion rings added to a bowl.

    Add

    • ½ teaspoon Kashmiri red chili powder
    • ½ teaspoon chaat masala
    • ½ teaspoon salt
    • ½ teaspoon finely chopped green chilies
    • 1 tablespoon chopped cilantro
    • 1 tablespoon freshly squeezed lime juice

    and mix well using your palms until the rings are separated and coated with the spices.

    Remaining ingredients added to the bowl.

    Serve immediately.

    Ready lachha onions.

    Serving Suggestions

    Serve Laccha Onions along with your everyday North Indian meals, or use them in wraps, kathi rolls, sandwiches, or fusion burgers.

    Storage Suggestions

    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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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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).

    Laccha Onion Recipe (Lachha Pyaz)

    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.
    5 from 2 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 2 minutes
    Cook Time: 2 minutes
    Total Time: 4 minutes
    Servings: 4 people
    Calories: 24kcal
    Author: Neha Mathur

    Ingredients 

    • 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 freshly squeezed lime juice
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    Instructions

    • 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.

    Video

    https://www.youtube.com/watch?v=pWC4i_ExSXg

    Notes

    Double or triple the recipe for a bigger crowd.
    You can adjust the spices and green chilies according to your taste. 
    Leftovers can be stored for about a day in an air-tight container in the fridge.

    Nutrition

    Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 297mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 0.2mg
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    • Tamarind Chutney (Imli Ki Chutney, Sonth) is a sweet and sour Indian sauce made using tamarind, jaggery, and a few spices. Serve it with chaat recipes or snacks like samosa, pakoda, dhokla, etc.
      Sweet and Sour Tamarind Chutney (Imli Chutney)
    • Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a spicy green Indian condiment that goes very well with any snack or appetizer. It is easy to make and tastes delicious. Here is how to make it.
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    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
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