Spiced red onion rings (Laccha pyaaz)

1. Peel the red onions and slice them into very thin, translucent rounds with a sharp knife. Separate the rounds into rings with your fingers.

2. Put the onion rings in iced water for 10 minutes: this makes them crisp and takes away some of their sharpness.

3. Drain well and pat dry on a tea towel.

4. In a bowl, drizzle with lemon juice, sprinkle with the chilli powder, chaat masala and a pinch of salt, and toss.

5. Tear the mint leaves finely and mix them into the onions.

6. Serve at once with tandoori meats, kebabs or dal makhani.

Tip: This simple, lively onion salad is on the table of every Punjabi dhaba (roadside eatery), freshening up heavy, buttery dishes. After a few minutes of marinating, the onion turns pink.