Laccha pyaz, or crispy fried onions, is a staple in many Indian kitchens, adding a delightful crunch and savory depth to countless dishes. From vibrant salads and flavorful curries to hearty lentil stews and even a simple bowl of dal, this incredibly versatile ingredient elevates any meal. Its uniquely satisfying texture and intense onion flavor make it a beloved condiment, easily prepared at home with just a few simple ingredients. More than just a garnish, laccha pyaz provides a welcome textural contrast and a burst of savory flavor that balances richness and spice.
This incredibly easy-to-make recipe will guide you through the process of creating restaurant-style laccha pyaz in your own kitchen. Forget the store-bought versions, and discover the joy of making this flavorful condiment from scratch – it's surprisingly simple! Follow the step-by-step instructions below to learn how to achieve perfectly crispy, golden-brown onion strands that will leave you wanting more.
Tools Needed
- Bowl
- Knife
- Sieve
- Tissue paper/Towel
- Mortar and Pestle (or spice grinder)
Ingredients
- Red onion (or white onion)
- White vinegar: 1 tablespoon
- Ice
- Water
- White cumin seeds: 1 teaspoon
- Black salt: 1/2 teaspoon
- Black pepper powder: 1/4 teaspoon
- Kashmiri red chili powder: 1 teaspoon
- Chili sauce: 1 tablespoon
- Tomato ketchup: 1/2 tablespoon
- Olive oil: 1 tablespoon
- Fresh green chilies
- Chaat masala: 1 teaspoon
- Lemon juice: 2 tablespoons
- Coriander leaves
Step-by-Step Instructions
Step 1. Prepare the Onions and Spices
- Peel and thinly slice the onions. Immediately place the slices in a bowl of ice water to prevent browning and keep them crisp.
- Let the onions soak in the ice water for 10 minutes.
- Dry roast the white cumin seeds until fragrant. Grind them coarsely.
- Drain the onions thoroughly using a sieve, then pat them completely dry with a tissue paper or towel to remove all excess water.
- Combine black salt, black pepper powder, Kashmiri red chili powder, chili sauce, white vinegar, tomato ketchup, olive oil, ground cumin, finely chopped green chilies, and chaat masala. Mix well.
Step 2. Combine Onions and Spice Mixture
- Add the spice mixture to the dried onion slices. Gently toss to coat the onions evenly with the spices.
Step 3. Garnish and Serve
- Garnish with fresh coriander leaves and mix gently.
Read more: Healthy Beetroot Salad Recipe: A Simple & Nutritious Dish
Tips
- Using red onions results in a crispier, more flavorful salad.
- Soaking the onions in ice water reduces bitterness and keeps them crisp.
- Apply the spice mixture just before serving to maintain the crispness of the onions.
- Adjust the amount of chili sauce and green chilies to control the spiciness level.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 1-2g
FAQs
1. Can I use a food processor to make laccha pyaz?
While you can try, a food processor might not give you the perfectly thin and even strands needed for ideal crispiness. Hand slicing is best for the authentic texture.
2. How do I store leftover laccha pyaz?
Store them in an airtight container at room temperature for up to a week. They'll maintain their crispiness best if stored away from moisture.
With its simple ingredients and straightforward technique, mastering restaurant-style laccha pyaz is easier than you might think. Now that you've learned this recipe, experiment with adding it to your favorite dishes to elevate their flavor and texture. Enjoy the satisfying crunch and rich onion flavor this incredible condiment brings to your culinary creations!