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Home » Vegetarian Sauces, Dips, and Relishes Recipes

Published: Oct 14, 2021 · Modified: Mar 5, 2024 by Padma Kumar

Indian Onion Salad (Laccha Pyaaz) Recipe

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This lacha pyaaz or spiced Indian onion salad is a quick side dish to make and is the simplest way to dial up the flavors of your everyday meal! This spicy-tangy condiment is naturally plant based and comes together in 10 minutes. Make it, your family will love you for it 😊.

Indian style spiced onion salad is served in a round wooden bowl with some raw onions, a lemon wedge and spices placed on the side.

No Indian meal is complete without a condiment or a relish such as a pickle (like this quick pickled carrots!), a salad (such as this sprouts salad), or just some plain onions with a wedge of lime on the side.

If you’ve been to Indian restaurants or dhabas (roadside eateries), you’ve probably had this red onion salad with your meal. These dhaba-style spiced onions are also called laccha pyaaz (lacha pyaz). Laccha means layers, or in this case sliced onion rings, and pyaaz means onion.

If you have eaten at a British Indian restaurant, you may be familiar with the spiced onion salad that they serve with poppadoms and tandoori appetizers. They usually make that salad with white or yellow onions that are finely chopped and mixed with red chili powder and a sweet and spicy mango chutney.

This Indian onion salad has crunchy onion rings that are coated with powdered spices. The spices get moist with the juices from the onions and lemon juice. The extra zing from green chilies takes this humble salad to the next level!

This post contains helpful notes and tips to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.

Jump to:
  • Allergens Free Labels
  • What is onion salad made of?
  • Instructions
  • Notes
  • Storage and making ahead
  • Serving suggestions
  • More easy salad recipes
  • Frequently Asked Questions
  • 📖 Recipe
  • Comments

Allergens Free Labels

This onion salad is naturally grain free and plant based. It is also free of:

  • gluten
  • dairy
  • nuts
  • soy
  • mustard

This recipe has no tomatoes and no garlic.

What is onion salad made of?

The main ingredients in this Indian style onion salad recipe are onion and herbs.

Check the recipe card for quantities. 

Onions, green chillies, coriander leaves, a couple of wedges of lime, and some powdered spices are placed on a wooden table.

Onions: I use red onions for this recipe because I love their sharp sweetness and crunch. You can use any other type of sweet onions that you like.

Chaat masala - This is a blend of spices such as amchur (dried mango powder), black pepper, and black salt. You can buy it from Indian grocers or online stores. I recommend that you don’t skip this one!

Red chilli powder:  I use a mild variety because I want it mainly for its color and gentle heat.

Fresh cilantro (coriander): I use only the leaves. See notes section below for other options.

Lime juice: Lemon juice works well too. 

Salt: I use pink salt. You can use kala namak (black salt) or any other salt that you normally use in your cooking. 

Green chillies:  I use finger chilies because they are spicy! If you don’t like spicy food, use any mild chili pepper that you usually use in your cooking.

Ground coriander: I make small batches of it at home. You can use store-bought one.

If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you.

Instructions

Let's make this simple raw onion salad.

Also check the video at the end of the recipe card below.

Step 1: Prep work. Start by peeling, washing, and slicing the onions into thin rings or slices.

Thinly slice the green chilies.

Finely chop the coriander leaves.

Get all the other ingredients measured and ready.

Thin slices of red onion are placed in a stainless steel bowl. The bowl is placed on a brown table top with some green chillies and salt next to it.

Step 2: Assemble the salad

Toss the raw onion rings or slices into a mixing bowl. Rub them well with your fingers to separate the layers.

Sprinkle in the spices and mix gently but thoroughly.

Red onion rings are placed in a bowl with some red chili powder and other spices for making onion salad.

Now, add the chopped green chilies, fresh herbs, and a splash of lemon juice. Stir until well combined.

In just seconds, the salt begins to draw out the onion’s juices, melding with the spice powders. Perfect!

Masala onions are placed in a bowl and a finger is pointing toward them to show that they are ready to be served.

Your salad is ready to serve. You can enjoy it immediately, or if time allows, let it marinate in the fridge for 5-10 minutes to fully absorb the exquisite flavors.

Notes

This onion laccha salad is a breeze to make, and these tips will ensure you whip up the best Indian onion salad every time.

Slice the onions evenly - not too thin or too thick. Overly thin slices will quickly lose their crunch, while thicker slices won’t absorb the flavors as readily.

Select a sweet-tasting onion variety. I advise against using yellow or white onions for this recipe since they can be quite sharp. If red onions are unavailable, shallots are a great substitute.

Not keen on cilantro? No problem - feel free to omit it! Fresh mint leaves, dill, or parsley are excellent alternatives. 

Regarding spices: It’s okay to forgo the ground coriander and red chili powder if you don’t have them on hand. However, don’t skip the chaat masala - it’s the secret to the salad’s unique and distinctive flavor.

Top tip: Let the salad sit for 5-10 minutes. This resting period allows the onions to release their juices, blending with the spices, chili peppers, and lemon juice, ensuring the spices stick to the onions.

Laccha pyaaz with chilies and cilantro leaves is placed in a bowl on a table. Som green chili peppers, half a lemon, some salt and spices are also placed next to the bowl.

Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you. - Padma

Storage and making ahead

Once cut, raw onions do not stay - or smell - fresh for a long time. This lachha pyaaz, therefore, isn’t suited for advance preparation, unfortunately. It’s at its best when fresh and the onions are still crunchy. Ideally, use it within an hour of making it.

If you must prepare ahead of time, I suggest that you keep the onion slices in cold water till it is time to make the salad. This will reduce the pungent taste of raw onions. Drain and pat dry the slices before adding in the spices.

Storage: This salad is best eaten the same day. Store it in the fridge in an airtight container, if needed.

Indian style raw onion salad or lacha pyaaz is served in a round grey colored bowl and it is ready to be served.

Serving suggestions

This simple salad can accompany any meal you can imagine. My daughters adore it for its taste, and I love it for its ease.

A staple at our Sunday lunch, this onion salad is our favorite accompaniment for biryani, pulao, and flatbreads. It’s a fantastic complement to any main dish.

At home, we love it paired with dal makhani (black lentils simmered in a creamy, spiced gravy) and a simple vegetable pulao.

Vegetable pulao, dal makhani, onion lacha are served in a round grey bowl with cucumber raita on the side.

It is also delightful with buckwheat flatbread and palak paneer - such a flawless combination!

Palak paneer, spiced onions salad and flatbread served on a plate.

Try adding it into your burger, sandwich, or wrap; you might find yourself thanking me later.

More easy salad recipes

Here are some more super easy and delicious salad recipes that you can make in no time:

This corn and peas salad comes together in just 5 minutes and is the perfect snack to have when you are in a rush. It is gluten-free and plant based.

Beetroot cucumber salad is such a refreshing and unique salad recipe! The yogurt-za'atar dressing works so well with the textures and flavors of cooked beetroot and crunchy cucumbers.

Carrot and chia seed salad with seasonal carrots, juicy tomatoes and a spicy chia dressing is a super healthy salad to enjoy any time of the day.

This light, crunchy, and easy carrot cucumber salad with a flavorful oil-free dressing is my go-to when I don't want to cook but still want a delicious meal.

Frequently Asked Questions

Is raw onion good in salad?

Absolutely, raw onion is a salad superstar! It brings a delightful crunch and a punch of flavor. The extra zing of raw onion can elevate any salad.

What is Indian onion salad called?

Indian onion salad is commonly known as ‘lachha pyaaz.’

It’s a refreshing side dish that complements the flavors of the main dish. ‘Lachha’ refers to the layers of the onion, and ‘pyaaz’ is the Hindi term for onion.

What do you have poppadoms with?

Poppadoms are usually served with chutneys.
The most common chutney served with poppadoms are: sweet mango, tangy mint, and a spicy onion or tomato.

How to make Indian onion salad?

Making an Indian style salad is super easy and quick. Just slice some red onions, and sprinkle on some chaat masala, a pinch of chili powder, and squeeze some lemon juice. Mix well and let it sit for a bit so the flavors can mingle. And there you have it—a crunchy, spicy, tangy salad that’s the perfect side for just about any North Indian dish. Enjoy!

What kind of onion do you put in salad?

Red onions are a popular choice because they’re just the right amount of sharp and sweet, plus they add a pop of color. If you prefer milder onion flavor, sweet vidalia onions are a good choice.

Made this recipe? I’d love to know what you think! Leave a ★★★★★ rating and a review below—it motivates me to create more great content for you. You can also connect with me on Facebook and Instagram. And don’t forget to subscribe to my newsletter, where I share free recipes, tips, and more!

📖 Recipe

Indian style raw onion salad or lacha pyaaz is served in a round grey colored bowl and it is ready to be served.
Padma Kumar

Indian Onion Salad (Laccha Pyaaz) Recipe:10 minutes

5 from 82 votes
This is the easiest onion salad ever! All you need to make this are onions, some spices, and 10 minutes of your time.  This Indian onion salad recipe, also known as laccha pyaaz is exactly how it is made at restaurants and dhabas (roadside eateries).
The raw onion slices blend with the spices, herbs, and chillies to make a tasty salad that goes well with any meal. Have leftovers? Use them as a filling for your sandwich or wrap to boost the flavors.
Check out the step-by-step photos and notes. Don’t forget to watch the video below.
Print Recipe Pin Recipe WhatsApp
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Servings: 4
Course: Condiment, Side Dish
Cuisine: Indian
Calories: 18
Ingredients Equipment Method Nutrition Video Notes

Ingredients  

  • 2 medium sized onions, see notes
  • 1 green chili
  • 8-10 cilantro (coriander) leaves, see notes
Spices and seasonings
  • 2 teaspoons ground coriander
  • 1 teaspoon chaat masala
  • 1 teaspoon red chili powder or paprika
  • ½ teaspoon salt, adjust to taste
  • 3 teaspoons lime juice, or lemon, if you prefer

Equipment

  • 1 salad mixing bowl
  • 1 mixing spoon

Instructions
 

Prep work
  1. Onions: Wash, peel and cut them into slices or rings that are not too thin, neither too thick.
  2. Slice the green chillies.
  3. Chop the cilantro leaves.
Make the salad
  1. Place the onions, green chilies and cilantro leaves in a bowl. Mix them with your hands to separate each ring/slice.
    2 medium sized onions, 1 green chili, 8-10 cilantro (coriander) leaves
  2. Add the spices and gently mix.
    In a matter of literally seconds, the salt will start drawing out the juices of the onions, chilies and cilantro. These juices will help the spices to coat them. Perfect!
    2 teaspoons ground coriander, 1 teaspoon chaat masala, 1 teaspoon red chili powder or paprika, ½ teaspoon salt
  3. Add the lime juice and mix well.
    That’s it, done!
    You can eat the onions salad straightaway or if you have the time, let it rest (preferably in the fridge) for 10 – 15 minutes. This will allow the onions to soak up all the lovely flavors of the spices and lime juice.
    3 teaspoons lime juice
  4. Serve it with as a side with a main meal of your choice.

Nutrition

Calories: 18kcal | Carbohydrates: 4.1g | Protein: 0.5g | Fat: 0g | Cholesterol: 0mg | Sodium: 265mg | Potassium: 70mg | Fiber: 1g | Sugar: 1.7g | Calcium: 10mg
Disclosure

The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists' advice. Changing the quantities and cooking technique will alter the nutritional calculations.

Video

YouTube video

Notes

Allergens Free Labels: This simple salad is free of gluten, grains, soy, nuts, and dairy. Do make sure that the chaat masala that you are using is gluten-free. 
Making this salad: This salad should ideally be made immediately after cutting the onions. If you have to cut the onions before time, keep the slices/ rings immersed in cold water till it is time to make the salad. This will stop them from becoming discolored. 
Onions: I prefer to make this recipe with red onions because I like their sweetness. I suggest that you do not use white or yellow onions for this recipe as they can be quite pungent and that does not work well for this recipe. Shallots are a great option too.
Fresh cilantro: Not a fan of it? No worries – skip it! Alternatively, tear up some mint leaves and add them in.
Ground coriander – I make small batches of ground coriander at home. You can use store-bought ground coriander.
Chaat masala – It is a heady combination of spice powders such as amchur (dried mango powder), black pepper, rock salt, and other spices. My recommendation is to not skip this one! You can buy chaat masala from Indian grocers.
Scaling the recipe

Alternative quantities provided in the recipe card are for 1x only.

Allergens Disclaimer

Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it's essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods.

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Reader Interactions

Comments

  1. liz says

    April 23, 2024 at 8:25 pm

    5 stars
    It was amazing! Thank you for your recipe

    Reply
    • Padma Kumar says

      April 24, 2024 at 2:02 pm

      Thank you for your feedback, Liz.

      Reply
  2. Audrey says

    April 11, 2024 at 10:55 pm

    5 stars
    Very easy to make!

    Reply
    • Padma Kumar says

      April 12, 2024 at 8:17 pm

      Indeed! Thank you!

      Reply
  3. Tracy McHugh says

    March 05, 2024 at 7:37 pm

    I don’t cook with onions that much but this recipe looks fantastic. Will have to try it out. Thanks for sharing!

    Reply
    • Padma Kumar says

      March 08, 2024 at 3:31 pm

      Thank you Tracy.

      Reply
  4. Adarsh says

    March 05, 2024 at 7:14 pm

    Looks delicious, goona try soon 😋

    Reply
  5. Kim says

    August 15, 2023 at 11:33 am

    5 stars
    Seriously flavorful, we really loved it.

    Reply
    • Padma Kumar says

      August 18, 2023 at 4:36 pm

      Thank you so much. It is a family favorite!

      Reply
  6. Devaki says

    June 15, 2022 at 11:12 pm

    I made this the other day and paired it with some dal and rice. Yumm! Unbelievably simple!

    Reply
    • Padma Kumar says

      June 16, 2022 at 2:09 pm

      That's exactly how we pair it at home as well. So glad you liked it. Thank you!

      Reply
5 from 82 votes (79 ratings without comment)

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Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum and an early childhood educator, I deeply care about raising healthy eaters.

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