Order chhole bhature or butter chicken, what's that one thing that always accompanies a North Indian dish? It's the lachcha pyaaz. Thin and crunchy onion rings coated with a pool of spices- lachcha pyaaz is just irresistible. It offers a burst of flavours to our palate and helps elevate our meal experience. This is why whenever we plan on making a North Indian spread at home, lachcha pyaaz remains a constant in the menu. But have you ever thought why we fail to get that restaurant-style taste and texture in our lachcha pyaaz at home? Is it the spice mix or the preparation process - we keep thinking what's going wrong! It seems celebrity chef and founder of Goila Butter Chicken, Saransh Goila has the answer to all these queries.
In a recent post on Instagram. Chef Saransh shared the recipe of lachcha pyaaz and alongside, talked about the secret ingredient that goes into making restaurant-style lachcha pyaaz. Guess what is it? It's just a spoon of strong, aromatic mustard oil. That's it. So, without further ado, let's get into the recipe.
How To Make Restaurant-Style Lachcha Pyaaz | Saransh Goila's Lachcha Pyaaz Recipe:
- Slice 3 onions and separate the rings.
- Soak them in chilled water to turn them crisp.
- Now, take 3 tsp chilli powder, 1sp black salt, half tsp chaat masala and 1 tsp salt in a bowl and mix.
- Strain the onion rings, dry them and add 3 tsp chopped coriander leaves, the spice mix and mix all together.
- Add 1 tsp mustard oil and 2 lemon juice and mix.
Lachcha pyaaz is ready to be relished. Try it today and make your meal a spicy affair. Bon Appetit!
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About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.