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.