Slice onion into medium-thick pieces for Lachha Pyaaz
Soak onion in ice-cold water for 5–10 minutes, then drain completely and pat dry
Add chili powder, salt, chaat masala, cilantro, and lemon/lime juice to onion
Toss or gently massage until evenly coated
Refrigerate Lachha Pyaaz up to 2 days or serve immediately
Mix all kebab ingredients in a bowl until fully combined
Spread mixture evenly onto parchment paper into an 8x8-inch square
Cut in half, then divide each half lengthwise to create 4 strips
Use a spatula to make horizontal indentations (~½ inch apart) along each strip
Air fry at 380°F for 10 minutes
Increase to 400°F for 2–3 minutes until golden with slight char
Serve with rice and Lachha Pyaaz
