Zesty Indian Onion Salad (Laccha Pyaaz)

Von Ministry of Curry · 10 Min.

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Zubereitung

1. Cut the onion in half, then slice each half into medium-thick pieces.
2. Soak the slices in ice-cold water for 5 to 10 minutes.
3. Drain the water completely and transfer the onion to a dry bowl.
4. Add the Kashmiri red chili powder, salt, chaat masala, cilantro and lemon juice. Toss until the onion is evenly coated and just beginning to turn pink.
5. Serve immediately, or refrigerate for up to 2 days.

Zusammengefasst aus dem Video von Ministry of Curry. Schau es dir für die Details an.

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