Pyaz ka Salad
A simple, refreshing Indian onion salad with a tangy, spicy kick. Thinly sliced onions are tossed with lemon juice, fresh coriander, and a sprinkle of spices. A staple side that cuts through rich curries and biryanis perfectly.
For 4 servings
- prep · ~10 min
Prepare the onions.
1.Peel the onions and slice them thinly into rings.2.Separate the onion rings gently with your fingers.3.Soak the sliced onions in a bowl of ice-cold water for 10 minutes to reduce pungency.TIPSoaking in ice water makes the onions crisp and mellow. - prep · ~1 min
Drain the onions well.
Drain the onions and pat them completely dry with a clean kitchen towel. Discard the soaking water.
TIPExcess water will dilute the dressing. - mix · ~1 min
Combine all ingredients.
1.In a mixing bowl, add the drained onion rings.2.Add chopped coriander leaves, chopped green chili, lemon juice, salt, red chili powder, and chaat masala.3.Toss everything gently until the onions are evenly coated with the spices and lemon juice.TIPUse your hands for the most even coating. - serve · ~1 min
Serve immediately.
Transfer the salad to a serving bowl. Garnish with an extra sprinkle of chaat masala and coriander leaves if desired.
TIPThis salad is best enjoyed fresh and crisp; do not let it sit as the onions will soften.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking onion rings in ice-cold water for 10 minutes makes them crisp and removes harsh pungency.
- 2Pat the soaked onions bone-dry with a towel before dressing; excess water will dilute the lemon and spices.
- 3Use your hands to toss the salad for the most even coating of chaat masala and chili.
- 4For maximum crunch, serve immediately after tossing; the onions soften quickly as they sit.
- 5Slice onions as thinly and uniformly as possible using a mandoline for delicate, even rings.
- 6If you prefer a milder salad, reduce or omit the green chili and use less red chili powder.
- 7A final sprinkle of chaat masala and fresh coriander right before serving boosts aroma and tang.
Adapt it for your goals.
Mango-Onion Salad
Add 1/2 cup of julienned raw mango for extra tartness and a juicy crunch — perfect for summer meals.
High Protein AdditionHigh-Protein Addition
Toss in 1/4 cup of roasted peanuts or chickpeas for a protein boost and nutty texture.
Low Oil VersionLow-Oil Version
Omit any added oil — the recipe is already oil-free; simply rely on lemon juice and spices for dressing.
Herb VariationHerb Variation
Replace coriander leaves with finely chopped mint for a cooler, fresher flavor that pairs well with biryani.
Why this is on our healthy list.
Low in Calories
This salad is made with onions, herbs, and lemon juice — a naturally low-calorie side dish that adds flavor without heaviness.
Rich in Antioxidants
Onions, coriander, and chili are all good sources of antioxidant compounds that help fight oxidative stress.
Digestive Aid
Raw onions and lemon juice stimulate digestive enzymes, making this a traditional palate-cleansing accompaniment to rich meals.
No Added Fat
This recipe uses no oil or butter, making it a naturally fat-free condiment for curries and biryanis.
Frequently asked questions
Soaking in ice-cold water removes some of the onions' harsh sulfur compounds, making them milder and giving them a crisp, refreshing texture.
