This is a unique type of onion raita recipe where the whole onion is roasted over the stove, then chopped and added into the yogurt with a few other ingredients. It has a smokey flavor with soft, juicy onion.

Onion raita served with rice and a glass of water.

❤️About This Onion Raita Recipe

In this onion raita, I have roasted the whole onion on the open flame just like we do for the baingan bharta. By doing so, the onion gets cooked slightly, becomes juicy and more flavorful. Also, no more strong raw onion smell or taste left, this is the best thing.

No spice powders added: If you know most Indian raita recipes have roasted cumin powder, chili powder, etc added. Bur here only salt and black salt is added.

Flavor & Taste:

Because no spices are added, this raita has a mild flavor.
Plus, onion is not raw, so it has no sharp onion taste but it has a subtle onion flavor.
A slight smokey flavor from the roasted onion.
It is refreshing and cooling.
Some herby, fresh flavor from the cilantro.

🧾 Ingredient Notes

You’ll need only 5 ingredients to make this roasted onion raita recipe.

Yogurt: Use homemade or store-bought plain yogurt. Make sure to use fresh (not sour) yogurt.
Onion: Please use red onion, it gives a nice flavor after roasting.
Green chili: This is the only ingredient that gives a spicy (heat or kick) taste to the raita. If you do not want spicy raita then remove the seeds and veins of the chili then finely chop and add. This way heat is removed, but there will be chili flavor in it.
Cilantro: for the fresh herby flavor, coriander leaves are added. You can add mint leaves instead.
Black salt & Salt: Both are added. Black salt gives a unique flavor with a slight zing to the raita. There is no substitute for black salt.

👩‍🍳 How To Make Roasted Onion Raita?

1) Take a whole onion and roast it directly on the flame. Keep the flame medium-low.

2) Keep turning around while roasting until the skin gets black from all the sides. Plus, you’ll notice the onion gets soft (but not mushy kind). As you roast juice will start to ooze out.

3) Once roasted let it cool down to touch.

4) Remove the outer papery skin.

5) 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. You will see how juicy it is from the inside (the best flavors).

Collage of 5 steps showing roasting onion the stove, peeled and chopped.

6) Take yogurt in a bowl, add salt and black salt. Whisk it until smooth. Add green chili and cilantro.

7) Also, add chopped onion.

8) Mix everything and chill the raita in the refrigerator for an hour or two before serving.

Collage of 3 steos showing adding ingredients into the yogurt and mixing.

💭 Expert Tips

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.

🍽 Serving Ideas For Onion Raita

Serve this roasted onion raita with any rice dish like veg biryani, palak rice, mint rice, spicy veg pulao, tawa pulao. Or you can serve it as an accompaniment/side with your meal.

Onion raita garnished with cilantro and served with mint rice and a glass of water.

Check Out Other Raita Recipes

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