Roasted onion raita recipe

Onion raita recipe – Fire roasted onion is chopped and mixed with plain yogurt with green chili and coriander leaves.

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

I have not added any spice powders, hence this is mild flavored raita with subtle onion flavor. For the spice or kick, only chopped green chilies are added. Adjust it according to your spice level.

There is another way of making onion raita is similar to my onion-tomato raita where raw chopped onions are added to the yogurt. If making this way then you cannot make it ahead of time or cannot store in the fridge. Because the raw onion will get smelly over the time. So sometimes when I am in rush I make with raw onions. But for the guests or if I have planned ahead I do make this roasted onion raita.

This recipe is my grand-mom’s recipe. During the summer vacation we used go our village. That time she makes this for us. She roast the onion on the hot charcoal left from ‘village chulha’. It has its own flavor. Not nearly compared to the roasted on stove top open flame.

Check out other raita recipes
Mint raita  //  Cucumber raita  //  Tadka raita

How to make onion raita recipe (Step by Step Photos):

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

2) Keep turning while you roast the onion. As you roast juice will start to ooze out. . And roast it till skin gets black from all the sides. Make sure to roast on medium-low heat, otherwise skin gets black in color quickly but onion will stay raw from inside.

3) Once it is blackened from all the sides, remove it from the flame and let it cool to touch.

4) While onion is getting cool, let’s prepare yogurt for raita. Take the yogurt in a bowl, whisk it till it gets smooth. Add chopped green chilies, coriander leaves and salt. Mix it and keep it aside.

5) Once onion cools down remove the outer skin.

6) And chop the onion. It will be little difficult to chop the onion as it will slip from your hand as you chop. So you won’t get perfect chop, no worries, chop it roughly. You will see how juicy it is from inside (the best flavors).

7) Add chopped onion with its juice to the yogurt mixture.

8) Mix it well. Raita is ready.

Chill in the fridge for an hour or two before serving. Because any kind of raita tastes best when served chilled.

Serving suggestion: serve the raita with any rice dish like Hyderabadi veg biryani, palak rice, mint rice, spicy veg pulao, tawa pulao. Or you can serve it as an accompaniment/side with your meal.

Notes:

• 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 of roasted cumin powder, ¼ teaspoon of black salt and ¼ teaspoon of black pepper powder to spice it up slightly.

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4 from 1 vote

Onion raita recipe

US measuring cups are used (1 cup = 240 ml)

Course Side Dish

Cuisine Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 servings

Author Kanan

Ingredients

• 1 medium Onion
• 1 cup Plain yogurt
• 1 Green chili chopped finely
• 1 tablespoon Cilantro or coriander leaves chopped finely
• Salt to taste

Instructions

Roasting the onion:

• Take whole onion and roast it directly on the flame. Keep the flame medium-low.
• Keep turning while you roast the onion till skin gets black from all the sides. Make sure to roast on medium-low heat, otherwise skin gets black in color quickly but onion will stay raw from inside.
• Once it is blackened from all the sides, remove it from the flame and let it cool to touch.
• Once onion cools down remove the outer skin.
• And chop the onion.

Making onion raita recipe:

• Take the yogurt in a bowl, whisk it till it gets smooth. Add chopped green chilies, coriander leaves and salt. Mix it and keep it aside.
• Add chopped onion with its juice to the yogurt mixture.
• Mix it well.
• Chill in the fridge for an hour or two before serving

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