Lachcha Onion Salad Recipe

Prepare onions (lachcha / thin rings)

Peel the red onions and halve them from root to tip. Place each half cut-side down and slice very thinly across the onion to create fine rings (lachchas). If you prefer milder onions, after slicing, rinse the rings under cold water for 30 seconds and drain well.

Soak and crisp (optional)

If you want slightly softened but crisp rings, place the sliced onions in a bowl with 2 tablespoons cold water and 1 teaspoon lemon juice for 5 minutes, then drain thoroughly in a sieve and pat dry with paper towels.

Prepare dressing

In a small bowl, whisk together 3 tablespoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon black pepper until sugar and salt dissolve.

Temper spices

Heat 2 tablespoons vegetable oil in a small skillet over medium heat. When hot, add 1 teaspoon cumin seeds and let them sizzle for 10–15 seconds until fragrant and lightly browned (do not burn). Add 1/2 teaspoon red chili powder, stir for 5 seconds, then immediately remove the pan from heat to avoid bitterness.

Combine ingredients

Place the drained onion rings in a mixing bowl. Pour the lemon-salt-sugar-pepper dressing over them and toss to coat evenly. Add the tempered spiced oil and cumin seeds, tossing quickly so the hot oil lightly warms the onions and blooms the spices. If using, add 1/2 teaspoon chaat masala and 1 finely chopped green chili; toss again.

Finish and serve

Chop 1/4 cup fresh cilantro and sprinkle over the salad. Adjust seasoning to taste (more salt or lemon if needed). Let the salad sit for 5–10 minutes so flavors meld, then serve chilled or at room temperature as an accompaniment to grilled meats, curries, or flatbreads.