Pickled Onion Salad

Lacha Pyaaz or Pickled Onion Salad is a simple North Indian onion salad often served with kebabs, biryani, dal, or parathas. It’s tangy, lightly spicy, and adds crunch and freshness to rich dishes.

Servings servings

Course Side Dish

Cuisine Indian

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.

This gives that vibrant magenta color often served with tandoori dishes.

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