This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the “Jump to Recipe” link above or the “Jump to” links below to get to the section you want. If you’ve been to Indian restaurants or dhabas (roadside eateries), you’ve probably had this red onion salad with your meal. These dhaba-style spiced onions are also called laccha pyaaz (lacha pyaz). Laccha means layers, or in this case sliced onion rings, and pyaaz means onion. If you have eaten at a British Indian restaurant, you may be familiar with the spiced onion salad that they serve with poppadoms and tandoori appetizers. They usually make that salad with white or yellow onions that are finely chopped and mixed with red chili powder and a sweet and spicy mango chutney. This Indian onion salad has crunchy onion rings that are coated with powdered spices. The spices get moist with the juices from the onions and lemon juice. The extra zing from green chilies takes this humble salad to the next level! If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
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This recipe has no tomatoes and no garlic. Check the recipe card for quantities. Onions: I use red onions for this recipe because I love their sharp sweetness and crunch. You can use any other type of sweet onions that you like. Chaat masala - This is a blend of spices such as amchur (dried mango powder), black pepper, and black salt. You can buy it from Indian grocers or online stores. I recommend that you don’t skip this one! Red chilli powder: I use a mild variety because I want it mainly for its color and gentle heat. Fresh cilantro (coriander): I use only the leaves. See notes section below for other options. Lime juice: Lemon juice works well too. Salt: I use pink salt. You can use kala namak (black salt) or any other salt that you normally use in your cooking. Green chillies: I use finger chilies because they are spicy! If you don’t like spicy food, use any mild chili pepper that you usually use in your cooking. Ground coriander: I make small batches of it at home. You can use store-bought one. If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Also check the video at the end of the recipe card below. Step 1: Prep work. Start by peeling, washing, and slicing the onions into thin rings or slices. Thinly slice the green chilies. Finely chop the coriander leaves. Get all the other ingredients measured and ready. Step 2: Assemble the salad Toss the raw onion rings or slices into a mixing bowl. Rub them well with your fingers to separate the layers. Sprinkle in the spices and mix gently but thoroughly. Now, add the chopped green chilies, fresh herbs, and a splash of lemon juice. Stir until well combined. In just seconds, the salt begins to draw out the onion’s juices, melding with the spice powders. Perfect! Your salad is ready to serve. You can enjoy it immediately, or if time allows, let it marinate in the fridge for 5-10 minutes to fully absorb the exquisite flavors. Slice the onions evenly - not too thin or too thick. Overly thin slices will quickly lose their crunch, while thicker slices won’t absorb the flavors as readily. Select a sweet-tasting onion variety. I advise against using yellow or white onions for this recipe since they can be quite sharp. If red onions are unavailable, shallots are a great substitute. Not keen on cilantro? No problem - feel free to omit it! Fresh mint leaves, dill, or parsley are excellent alternatives. Regarding spices: It’s okay to forgo the ground coriander and red chili powder if you don’t have them on hand. However, don’t skip the chaat masala - it’s the secret to the salad’s unique and distinctive flavor. Top tip: Let the salad sit for 5-10 minutes. This resting period allows the onions to release their juices, blending with the spices, chili peppers, and lemon juice, ensuring the spices stick to the onions. Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma If you must prepare ahead of time, I suggest that you keep the onion slices in cold water till it is time to make the salad. This will reduce the pungent taste of raw onions. Drain and pat dry the slices before adding in the spices. Storage: This salad is best eaten the same day. Store it in the fridge in an airtight container, if needed. A staple at our Sunday lunch, this onion salad is our favorite accompaniment for biryani, pulao, and flatbreads. It’s a fantastic complement to any main dish. At home, we love it paired with dal makhani (black lentils simmered in a creamy, spiced gravy) and a simple no onion garlic pulao. Try adding it into your burger, sandwich, or wrap; you might find yourself thanking me later. This corn and peas salad comes together in just 5 minutes and is the perfect snack to have when you are in a rush. It is gluten-free and plant based. Beetroot cucumber salad is such a refreshing and unique salad recipe! The yogurt-za’atar dressing works so well with the textures and flavors of cooked beetroot and crunchy cucumbers. Carrot and chia seed salad with seasonal carrots, juicy tomatoes and a spicy chia dressing is a super healthy salad to enjoy any time of the day. This light, crunchy, and easy carrot cucumber salad with a flavorful oil-free dressing is my go-to when I don’t want to cook but still want a delicious meal.
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Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
