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.
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❤️About This 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 onion 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.
👩🍳Step By Step Photo Instructions
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).
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 onion raita in the refrigerator for an hour or two before serving.
💭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
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.
Did you try this onion raita recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Roasted Onion Raita
Ingredients
- 1 medium Red onion
- 1 cup Plain yogurt
- 1 Green chili chopped finely
- 1 tablespoon Cilantro or coriander leaves chopped finely
- Salt to taste
- ½ teaspoon Black 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.
Nikunj Patel
what do cilantro mean in hindi or gujarati ?
Kanan
in hindi - dhaniya
in english - coriander leaves or cilantro leaves
in gujarati - kothmir
Priya
Onion raita that too roasted onion raita sounds fantastic..