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Onion raita in a bowl with a towel to back

Onion Raita

Onion Raita is an alternative to Cucumber Raita and is a side my mum makes all the time.  Made with Red Onions, Plain Yoghurt, a hint of Mint (Optional) and Salt. This recipe is highly adaptable and is the perfect cooling, accompaniment to a spicy meal.

Course Dip, Side
Cuisine Indian
Keyword Indian Dip, Onion Raita, Raita, Side Dish
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 as a dip/side
Calories 24 kcal
Author Safira


  • 2 small Red Onions Diced
  • 200 g Plain Yoghurt
  • 6 Mint Leaves Chopped Finely
  • Salt


  1. Mix chopped Onions, yoghurt, salt and Mint in a bowl.

Recipe Notes

Plain Yoghurt - Adjust amount of yoghurt according to your taste. 

Storage instructions - Raita keeps well in the fridge covered in a container with a lid, for up to a day. It will be more watery and you will have to stir it all together before serving.

Variations - You can blend the mint or add mint paste, you can add coriander, roast cumin seeds, chaat masala, ground cumin, chopped green chillies, garlic, ginger, lemon juice, lime juice, a pinch of red chilli powder. You can add cucumbers, tomatoes and other veg of your choice too. 

Nutrition Facts
Onion Raita
Amount Per Serving
Calories 24 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 3mg0%
Potassium 80mg2%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 64IU1%
Vitamin C 5mg6%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.