If there is one side dish that earns a permanent spot on your Indian dinner table, it is this Laccha Pyaaz. Crisp red onions, vibrant Kashmiri chili, zesty lemon juice, and a generous pinch of chaat masala come together in just 5 minutes to create a condiment that is tangy, crunchy, beautifully colorful, and absolutely addictive. Simple ingredients, zero cooking, and maximum flavor every single time.
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I genuinely cannot remember a meal growing up that did not have laccha pyaaz on the table. It was just always there - next to the kebabs, alongside the biryani, tucked into a roti. As a kid, I never thought much of it, but as a home cook, I now realize how much that little bowl of spiced onions does for a meal. It adds crunch, tang, color, and that unmistakable chaat masala flavor that ties everything together. Once you start making it at home, you will wonder how you ever ate without it.
A handful of ingredients, five minutes of your time, and suddenly every meal on your table tastes more vibrant, more restaurant-worthy, and more complete. I serve laccha pyaaz alongside so many recipes in my kitchen, from my Sheet Pan Seekh Kebabs to my Desi Doner Kebabs to a simple dal and rice dinner. It is one of those things I always have ready in the fridge because it takes almost no effort and elevates everything it touches.
The secret is in the technique. Soaking the sliced onions in ice-cold water first removes the sharp, pungent bite that raw onions can have, leaving behind a crisp, mellow base that soaks up all the spices beautifully. Then a quick toss with Kashmiri red chili powder, chaat masala, lemon juice, and cilantro, and you are done. No cooking, no marinating for hours, no special equipment.
Ingredient Notes
- Red Onion: Red onions are the only choice here. They have a natural sharpness and a beautiful, deep color that softens into a gorgeous pink-magenta once tossed with lemon juice. Traditionally, laccha pyaaz is cut into thick rings, but I prefer to cut the onion in half first and then slice it. This creates more surface area for the spices to coat every piece evenly and makes it so much easier to eat, especially when tucked into a wrap or served alongside rice.
- Kashmiri Red Chili Powder: This is what gives laccha pyaaz its signature vibrant red color. Kashmiri chili is prized for its deep color and mild heat. It adds beautiful color without making the onions overwhelmingly spicy. Do not substitute with regular red chili powder, as it is significantly hotter and will overpower the other flavors.
- Chaat Masala: The secret ingredient that sets laccha pyaaz apart from a plain salted onion. Chaat masala is a tangy, savory spice blend made with dried mango powder (amchur), black salt, cumin, and more. It adds a complex, slightly funky tang that is completely addictive. You can find it at any Indian grocery store or online.
- Lemon or Lime Juice: Fresh is non-negotiable here. The acidity is what softens the sharpness of the raw onion, brightens all the spices, and gives laccha pyaaz its signature tang.
Tips for the Best Laccha Pyaaz
- Use ice-cold water for soaking. The colder the water, the crispier the onions. Add a few ice cubes to the bowl for the best results.
- Cut into halves first, then slice. Skipping the traditional ring cut and halving the onion first means more surface area, better spice coverage, and easier eating, especially in wraps and alongside rice.
- Do not over-slice. Medium-thick slices hold up better than paper-thin ones, giving you that satisfying crunch in every bite.
- Massage gently. You want the onions coated and just slightly softened, not fully broken down. A light hand goes a long way here.
- Make it ahead. Laccha pyaaz tastes even better after sitting in the fridge for an hour or two as the flavors meld. It keeps well for up to 2 days.
- Adjust the heat. This recipe is mild enough for most palates. Add a pinch more Kashmiri chili powder for a deeper color, or a small amount of regular red chili powder for more heat.
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Recipe
Laccha Pyaaz (Indian Pickled Onions)
Recipe Video
Ingredients
- 1 medium red onion
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon kosher salt
- ½ teaspoon chaat masala
- 2 tablespoons cilantro finely chopped
- 1 lemon or lime juiced
Instructions
- Slice the onions. While laccha pyaaz is traditionally made with thick rings, I like to cut the onion in half first and then slice it into medium-thick pieces. This simple change gives you more surface area so every slice gets beautifully coated with the spices and it is just so much easier to eat! You want the slices substantial enough to hold their crunch, not paper thin.
- Soak in ice-cold water. This is the most important step and one that many recipes skip. Soak the sliced onions in ice-cold water for 5 to 10 minutes. This removes the sharp, pungent bite and keeps the onions beautifully crisp.
- Drain thoroughly. Drain the water completely and transfer the onions to a dry mixing bowl. Any excess water will dilute the spices and make the laccha pyaaz watery.
- Season and toss. Add the Kashmiri red chili powder, salt, chaat masala, cilantro, and lemon juice. Massage gently with your hands or mix well with a silicone spatula until the onions are evenly coated and just beginning to turn that beautiful pink color.
- Serve or refrigerate. Serve immediately for maximum crunch or refrigerate for up to 2 days. The flavors deepen beautifully as it sits.
meera says
Excellent. Thank you so much.
And for those who care to know, lachha-pyaaz is a great prebiotic...(that is why our grand elders always had this before and during a meal).