Serves 2
20 min
Roasted Onion Raita
Recipe GLPR908c859426064e
A creamy Indian yogurt-based condiment featuring a charred, juicy roasted onion combined with cooling yogurt, fresh cilantro, and green chili heat. The onion is slowly roasted over flame until blackened on the outside and tender within, then mixed into whisked yogurt for a smoky, refreshing side dish or dip.
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Ingredients
1 medium onion, whole and unpeeled
1 cup plain yogurt, whisked
1 fresh green chili, finely chopped
1 tablespoon fresh cilantro, finely chopped
Salt to taste
Directions
Place the whole unpeeled onion directly over a medium-low flame. Rotate it slowly and continuously, allowing the skin to char evenly on all sides. You will see juices begin to release as the onion cooks. Continue roasting for 12–15 minutes until the outer skin is blackened and charred all over. Roast on medium-low heat to ensure the inside cooks through completely while the exterior blackens; high heat will burn the skin without cooking the interior.
Remove the roasted onion from the flame and set it aside on a plate to cool until it is safe to handle. While the onion cools, take the whisked yogurt in a bowl and stir in the finely chopped green chili, cilantro, and salt to taste. Mix these ingredients together thoroughly.
Once the onion has cooled, carefully peel away and discard the charred outer skin. Chop the soft, juicy roasted onion roughly into bite-sized pieces; it will be very moist and may slip slightly as you cut, so precision is not necessary. Be sure to capture all the flavorful juices that have accumulated.
Add the chopped roasted onion along with all of its accumulated juices to the yogurt mixture.
Stir everything together until well combined. Transfer the raita to a serving dish and refrigerate until ready to serve. Serve chilled as a dip, side dish, or condiment.
