Laccha Pyaaz Recipe (Lachha Onion) - Crispy, Tangy and Ready in 5 Minutes
Laccha Pyaaz (Lachha Onion) is an Indian condiment made using red onions and a few herbs and spices. It is popularly served alongside North Indian meals at Indian restaurants. Make it using my easy recipe.
Servings: 4 people
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.
If your eyes burn while cutting, chill the onions in the refrigerator for 20 minutes first.
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.
You can wear food-grade gloves if your hands are sensitive to spice when mixing the masala pyaz.
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.
Video
Notes
You can adjust the spices and green chilies according to your taste.
Laccha 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.
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
