Tandoori Laccha Pyaaz (Masala Onion Salad)
This zingy Tandoori Laccha Pyaaz is made with thick cuts of onion & basic spices. This dhaba-style onion salad takes 10 minutes to make.
Ingredients
- 1 large Red Onion (or any onion)
- 1/4 tsp Black Salt (or regular Salt), adjust to taste)
- 1 tsp Red Chili Powder (adjust for desired spice)
- 1 tsp Coriander Powder
- 1 tsp Chaat Masala Powder
- 1/4 cup finely chopped Cilantro or Coriander leaves
- 1 piece finely chopped Green Chili, optional
- 1/2 piece Lemon (adjust as needed)
- Cold Water, to soak Onions in
Instructions
- Peel and slice onion into thin circles, separate the layers to form individual onion rings. You can also just cut them into long, thin slices.
- Add the onion slices into a large bowl, cover them with cold water and keep them refrigerated for 5 minutes. This removes some pungency of the onions.
- Meanwhile, in a bowl, add all the spices and mix together.
- Remove the onions from the refrigerator, discard the water completely. Gently dry out the onions on a clean kitchen cloth.
- Then add the onions back into the bowl, add the rest of the spices and gently massage the spices nto itheonions.
- Squeeze some fresh lemon juice, add the chopped chilies and cilantro and mix well. Taste & adjust for seasoning if needed.
- Serve immediately.
Video
Notes
Can you make this ahead of time?
- Short answer - no. Mixing salt into onions will cause it to sweat, and it will no longer be crunchy.
- But, you can prep all the elements, and assemble it right before serving.
- To prep, slice your onion and keep them soaked in cold water in the refrigerator for up to 1 day. Also, mix all the spices and keep them aside.
- Right before you wanna serve, mix the spices, lemon juice and cilantro leaves with the drained onions
- In case you do have leftovers, you can refrigerate them and consume within 2-3 days. But they won't be crunchy. They will be soft, pickled onions.