Laccha pyaaz
Laccha pyaaz, from above
VegVeganPunjab

Laccha pyaaz

Onion rings iced crisp, tossed with lemon, chilli and chaat masala. The dhaba plate's crunchy edge.

10 minTime
1 gProtein each
mediumSpice
The dhaba onion2 chapters · 1 min read

Make it your way

Grandma's wayOnion, lemon, chaat masala.
The original
23kcalsame
1 gproteinsame
1 gfibresame
10minutessame

Classic laccha pyaaz.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Onion3 medium, sliced into thin rings
Lemon juice1½ tbsp
Chaat masala1 tsp
Red chilli powder (indian red chili powder)¼ tsp, Kashmiri
Salta pinch
Mint leavesa few, chopped
Coriander leaves (cilantro)a little, chopped
Watericed, to soak

Method

3 steps
  1. 1Slice the onions into thin rings and separate them.
  2. 2Soak the rings in iced water for 10 minutes, then drain and pat dry.
  3. 3Toss with lemon, chaat masala, chilli, salt, mint and coriander just before serving.
Serve it like this

Toss just before serving and bring it to the table cold, so it stays crisp.

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Make it a meal

What goes with Laccha pyaaz: a bread or rice, a side, something to drink and something sweet.

Bread or rice Aloo paratha50 min
Bread or rice Gur wale chawal45 min
With a main Kadai paneer35 min
With a main Dal makhani100 min
To drink Sweet lassi10 min
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