Name: Lachha Pyaaz (Masala Onion Rings)
Prep time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 large Onion, large, peeled and cut into thin rounds; 1½ cup Water, ice water, for soaking; ½ tsp Kashmiri Chili Powder, for bright red color without intense heat; ½ tsp Chaat Masala; ¼ tsp Black Salt, kala namak; ¼ tsp Roasted Cumin Powder; ¾ tbsp Lemon Juice, freshly squeezed; 1 tbsp Coriander Leaves, finely chopped; ½ Green Chili Pepper, slit lengthwise (optional garnish)

30 mintotal

15 min hands-on15 min hands-off

Prep 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Ingredients

1 largeOnionlarge, peeled and cut into thin rounds
1½ cupWaterice water, for soaking
½ tspKashmiri Chili Powderfor bright red color without intense heat
½ tspChaat Masala
¼ tspBlack Saltkala namak
¼ tspRoasted Cumin Powder
¾ tbspLemon Juicefreshly squeezed
1 tbspCoriander Leavesfinely chopped
½Green Chili Pepperslit lengthwise (optional garnish)

Quantities are for 2 servings.

Includes prep-ahead time.

Method

Peel the onions and cut them horizontally into thin, even round slices. Carefully separate the slices into individual rings (lachhas).
Drop all the onion rings into a large bowl filled with ice-cold water. Let them sit completely submerged for 10-15 minutes.
10–15 min
Remove the onion rings from the ice water and shake off all excess moisture. You can pat them gently with a paper towel to ensure they are dry.
Transfer the crisp, dry onion rings into a dry mixing bowl.
Sprinkle the Kashmiri red chilli powder, chaat masala, roasted cumin powder, and black salt evenly over the onions.
Add the finely chopped coriander leaves.
Just before serving, pour the fresh lemon juice over the spiced onions.
Toss everything very gently using your fingers so the rings don't break, ensuring every ring is coated in the red spice mix and lemon juice.
Serve immediately.

How to tell it's done

Vibrantly red, glistening with lemon juice, and offering an incredibly loud, juicy, sweet-and-sour crunch without any raw onion bitterness.

Nutrition

Per serving, from 2 servings.

34kcal

Where the calories come from

Protein1 g10%
Carbohydrate7.9 g84%
Fat0.3 g6%

Sugars: 3.4 g
Saturated fat: 0.1 g
Fibre: 1.6 g
Potassium: 136 mg
Calcium: 23 mg
Iron: 0.5 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The ice-water bath is mandatory! It completely transforms the onion from a pungent, tear-inducing root into a sweet, intensely crunchy, refreshing salad base.

What to serve it with

A restaurant-style accompaniment. Serve it with tandoori chicken, dal makhani, paneer tikka, or any rich Punjabi curry.

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