Wash, peel and cut the onions into slices or rings that are not too thin, neither too thick.
Slice the green chillies. Chop the cilantro leaves.
Place the onions, green chilies and cilantro leaves in a bowl. Mix them with your hands to separate each ring/slice of the onions.
2 medium sized onions, 1 green chili, 8-10 cilantro (coriander) leaves
Add the spices and mix well.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/paprika, ½ teaspoon salt
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.
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 stope them from becoming discolored. Onions: I prefer to make this recipe with red onions because I like their sweetness. I suggest that you not use white / 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 shop 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.Note: Nutrition information is automatically calculated using generic ingredients in a database and so this is just an estimate.