Lacha Pyaaz or Pickled Onion Salad is a classic North Indian onion salad made with thinly sliced red onions tossed in lemon juice, salt, and warming spices like chili powder and roasted cumin.
Light, tangy, and slightly spicy, it adds the perfect crunch and brightness to rich dishes like kebabs, biryani, or dal. Ready in minutes, this simple side instantly elevates any Indian meal.
Pickled Onion Salad
Ingredients
- 2 Red Onions large size
- 1 tbsp Lemon juice adjust as needed
- 1/2 tsp Red Chili Powder adjust for desired heat level, can substitute with milder red chili powders such as Kashmiri Red Chili Powder
- 1/2 tsp Salt adjust to taste
- 1 tbsp Cilantro leaves chopped
- 1/4 tsp Roasted Cumin Powder optional but recommended
- 1 Green Chili finely sliced, optional
- 1 pinch Chaat Masala optional
Method
Slice the onions thinly.
- Cut into very thin rings or half-moons. The thinner, the better for that classic lachha (strand-like) texture.
Soak (optional but recommended)
- Soak in cold water for 10 minutes to reduce sharpness. Drain completely.
Season
- Add salt and gently massage the onions for about 30 seconds. This softens them slightly and releases some juices.
Add flavor
- Mix in lemon juice (or vinegar), chili powder, cumin powder, green chili, and chaat masala.
Finish
- Toss in fresh cilantro. Let sit for 5-10 minutes before serving.
Notes
For Pink “Restaurant-Style” Lacha Pyaaz
- Add 1–2 tbsp beetroot juice OR
- Soak onions in a mix of 2 tbsp vinegar + 2 tbsp water + pinch sugar for 20–30 minutes.
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