Onion Salad Recipe | Lacha Pyaz | Laccha Onion Recipe

This super easy and simple onion salad without any fatty dressing is one of the simplest side salads to accompany desi (Pakistani/Indian) meals. It adds a nice crunch to anything it is added.

These masala lacha pyaz require no cooking! To make this salad, first the pungentness is removed by soaking the sliced onions in an acidic solution of cold water, vinegar and salt. Once onions are rested for sometime in the acidic solution, they will get a slightly pinkish tint. They will then be strained and slightly dried and then seasoned with spices to enhance the flavour.

This fresh, crunchy, and tangy onion salad makes for a great accompaniment to chargha, tikka and tandoori dishes, chapli kababs, tawa kababs, seekh kababs, sabzi dishes and pulao. It takes any meal to another level.

Ingredients for onion salad:

How to serve this onion salad?

• I stuff them inside the sandwiches, burgers, roll parathas to add a nice crunch to them.
• They are a must with chargha, tikka and tandoori dishes.
• I also serve them with chapli kababs, tawa kababs, seekh kababs, sabzi dishes and pulao.

How long can I store this onion salad?

This salad will last in the refrigerator for up to 2 days in a covered jar.

Recipe Notes:

• To enhance the taste, you can also add chopped mint, coriander and green chili.
• Instead of vinegar, you can use lemon juice.
• Adjust the heat to your preference.
• You can also replace red onions with white or yellow onions.

Video Instructions:

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Serves: 4 Prep Time: 10 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.8/5

( 6 voted )

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Ingredients

• Red Onions (peeled, cut into thin rings) – 3 medium
• Water – 4 cups
• Vinegar – ¼ cup
• Salt – 1 tablespoon
• Kashmiri Red Chili Powder – 1 teaspoon
• Chat Masala – 1 teaspoon

Instructions

Step by step recipe is given below:

1. Fill a bowl with cold water, add vinegar and salt to it and stir well.
2. Separate the onions rings. Now add them to the cold-water mixture and let them sit in it for half an hour.
3. Strain the onions through a strainer, then slightly dry on paper towels.
4. Sprinkle with red chili powder and chat masala and give them a good mix. Your crunchy, spicy and tangy onion salad is ready!

Serve with chargha, chapli kababs, tawa kababs, seekh kababs, sabzi dishes or pulao. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• You can also add chopped mint, coriander and green chili to enhance the taste.
• Instead of vinegar, you can use lemon juice.
• Adjust the heat to your preference.