his is a unique type of onion raita recipe where the whole onion is roasted over the stove, then chopped and added into the yogurt. It has a smokey flavor with soft, juicy onion.
1tablespoonCilantro or coriander leaveschopped finely
Salt to taste
½teaspoonBlack salt (Kala namak)
Instructions
Take whole onion and roast it directly on the flame. Keep the flame medium-low.
Keep turning around while roasting until the skin gets black from al the sides. Plus, you’ll notice the onion gets soft (but not mushy kind). As you roast juice will start to ooze out.
Once roasted let it cool down to touch.
Remove the outer papery skin. Chop the onion, it will be a little difficult to chop the onion as the skin gets slippery. So you won’t get perfect diced, no worries, chop it roughly.
Take yogurt in a bowl, add salt and black salt. Whisk it until smooth.
Add green chili, cilantro, and chopped onion. Mix everything.
Notes
Make sure to roast on medium-low heat, otherwise, skin gets black in color quickly but onion will stay raw from inside.
Here I have kept the raita mild and have not added any spices. This way I can get the roasted onion flavor at best. If you like you can add ½ teaspoon roasted cumin powder, ¼ teaspoon black pepper powder, ½ teaspoon red chili powder to spice it up slightly.
Always serve the raita chilled. So make onion raita a few hours early and chill in the refrigerator.