Zesty Indian Onion Salad (Laccha Pyaaz)

De Ministry of Curry · 10 min

Ingredientes

Preparación

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.

Resumido del vídeo de Ministry of Curry. Míralo para los detalles.

Más recetas con

CebollaLimónCebolla morada