3 Ways Laccha Pyaaz
Servings - 4
INGREDIENTS
Onions - 300 grams
Cold water - 2 litre
Ice cubes - 5 - 6
(For Spicy Laccha Pyaaz)
Onion rings - 85 grams
Green chili - 2 teaspoons
Paprika - 1 teaspoon
Chaat masala - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Black salt - 1/4 teaspoon
Lemon juice - 1 tablespoon
Oil - 1 tablespoon
Coriander - 2 tablespoons
(For Creamy Laccha Pyaaz)
Hung curd - 50 grams
Fresh cream - 2 tablespoons
Black salt - 1/4 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Onion rings - 85 grams
Coriander - 2 tablespoons
(For Tangy Laccha Pyaaz)
Coriander - 2 grams
Mint leaves - 1 tablespoon
Green chili - 1
Dry mango powder - 2 teaspoons
Salt - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Lemon juice - 1 tablespoon
Water - 60 milliliters
Onion rings - 85 grams
Oil - 1 tablespoon
Mint leaves - 1 teaspoon
PREPARATION
1. Place 300 grams onions on a board and slice them into rounds. Separate the slices into rings and transfer to a bowl.
2. Add 2 litre cold water in another bowl. Add 5 - 6 ice cubes, onions rings and rest for 10 minutes.
(For Spicy Laccha Pyaaz)
1. In a bowl, add all ingredients and mix well.
2. Serve.
(For Creamy Laccha Pyaaz)
1. In a bowl, add 50 grams hung curd, 2 tablespoons fresh cream, 1/4 teaspoon black salt, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon cumin powder. Mix well to combine.
2. Add 85 grams onion rings and 2 tablespoons coriander. Mix well.
3. Serve.
(For Tangy Laccha Pyaaz)
1. In a blender, add 2 grams coriander, 1 tablespoon mint leaves, 1 green chili, 2 teaspoons dry mango powder, 1/2 teaspoon salt, 1/4 teaspoon asafoetida, 1 tablespoon lemon juice and 60 milliliters water. Blend until smooth.
2. Transfer this into a bowl, add 85 grams onion rings, 1 tablespoon oil and 1 teaspoon mint leaves. Mix well to combine.
3. Serve.