Do I have to soak the onions in ice cold water?

Yes, soaking onions in ice cold water is essential for the perfect onion salad laccha pyaz . This step tones down their harsh raw bite, brings out natural sweetness, and enhances crunch. It also helps the onions better absorb the flavors of the spices and herbs you’ll add later. For best results, soak for 15 minutes and drain thoroughly before mixing.

Can I use a different type of onion instead of red onion?

While red onions are traditional and preferred for their mild sweetness and appealing color, you can use white onions in a pinch. However, they have a sharper flavor and might lack the same balance. Yellow onions are not ideal — they tend to be too strong and lack the vibrancy that red onions offer in both taste and appearance.

Is this salad supposed to be spicy?

Onion salad laccha pyaz carries a gentle heat, thanks to Kashmiri chili powder and green chilies. It’s not overwhelmingly spicy but is designed to awaken the palate. If you’re spice-sensitive, reduce the green chili or skip it altogether. The heat should complement, not dominate — you should still taste the onions, lime, and herbs clearly.

How long will it stay fresh?

Laccha pyaz is best enjoyed fresh. After mixing with lime juice and spices, the onions start releasing moisture, which can make the salad soggy. Ideally, serve it within 30 minutes of preparation. If needed, store the components separately in the fridge and mix right before serving. When stored properly, the sliced onions alone (pre-soaked and dried) can last up to 24 hours.

Onion Salad Laccha Pyaz – Expert Guide to a Zesty Favorite (5 Tips)

Description

Onion salad laccha pyaz brings zesty crunch and bold Indian flavor to any meal. Learn how to make this no-cook, vibrant side dish in minutes.

Ingredients

2 medium red onions
1 green chili, finely chopped (adjust to taste)
½ tablespoon finely chopped mint leaves
½ tablespoon finely chopped cilantro (coriander leaves)
1–2 tablespoons fresh lime juice (adjust to taste)
½ teaspoon Kashmiri red chili powder
½ teaspoon roasted cumin powder
½ teaspoon chaat masala
¼ teaspoon black salt (adjust to taste)
Finely crushed black peppercorns (to taste)
Ice cold water (for soaking onion rings)

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Instructions

Peel and rinse the red onions. Slice into rings about ½ cm thick and gently separate the rings.
Soak the onion rings in ice cold water for about 10–15 minutes (this helps reduce sharpness).
Drain thoroughly, allowing them to rest in a strainer for ~10 minutes or pat dry with a clean towel.
In a small bowl, mix together red chili powder, roasted cumin, chaat masala, black salt, and black pepper.
In a large bowl, combine the onion rings, chopped green chili, mint, cilantro, lime juice, and the spice mix.
Gently toss everything together until well coated. Serve immediately (or chill briefly before serving).