This authentic Indian onion salad recipe is super quick and simple to make, with just a few ingredients. Just mix everything together, and it’s ready to serve! Pro Tip: For the best texture, soak the onion rings in ice-cold water for a few minutes to mellow out their sharpness. It can even be used in recipes that call for Pickled Red Onions. Onion - Use red or white onions, thinly sliced into whole rings. Other onion varieties such as brown or sweet Vidalia onions can also be used. Chilli Powder - Use a little Kashmiri chilli powder for heat. Alternatively, substitute with cayenne pepper, paprika, diced green chillies, or jalapenos. Salt to taste - If you are using chaat masala, use salt accordingly. Lemon/ Lime - Use fresh lemon or lime juice to balance the sharp flavours of the onion. Herbs -For this recipe,use fresh coriander leaves (cilantro), mint leaves, or a combination of both. Spices -Ground cumin and chaat masala (optional). These spices are available in most supermarkets and can be added for extra flavour. Soak: Then soak the onion rings in a bowl of ice-cold water for 5-15 minutes (optional step). By doing so, the onion stays fresh and crunchy and the sharp pungent taste has mellowed down.The longer the onion is soaked, more the pungent taste has toned down. Toss with spices: In a mixing bowl, add the raw onion rings, salt, chilli powder, lemon juice, ground cumin(optional), chaat masala and fresh coriander leaves. Toss them together to combine and serve. Taste, and adjust the seasoning, and lemon juice to your liking. Restaurant-style Masala Onion Salad is ready in minutes.
If you’re serving in British Indian restaurant style, serve with crispy fried poppadoms, mint yogurt dip, and mango chutney. Use this laccha pyaz as a topping for your cauliflower rice or vegetable biryani for added flavour and crunch. Pair it with your favourite Indian curries, such as Paneer butter masala or Chana Masala, Yellow Split peas Dal, Vegetable Raita and Roti for a comforting family meal. Serve with South Indian Molagootal and Vendakka Pachadi for a sumptuous meal.
If you plan to store the salad, it’s best to keep the dressing separate and add it just before serving. This will help to maintain the salad’s texture and prevent it from becoming too soggy.
Mix the leftover salad with yogurt to create a tasty onion raita. This will keep in the refrigerator for up to 2 days. If you have leftover cut onions, use them to make restaurant-style onion bhaji for a delicious snack.
Tomato Onion Salad: I have a recipe for this. Masala Onion Salad: Add ground cumin, coriander, black salt, and chaat masala powder to the salad for a spicy and tangy flavour. Onion and Sprouts Salad: Add sprouted moong beans or other sprouts to the onion salad for a crunchy and nutritious twist. Indian onion salad with mint sauce: For a variation of the British Indian restaurant style salad, toss the raw onions with mint sauce. Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
