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Onion Raita

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A raita made with spring onions (scallions) and spices. You will love this onion raita.

I like to vary my raitas when we have friends around for a curry feast. This onion raita is one I really like to serve as it has a delicious and fresh flavour while being really easy to prepare.

This onion raita is delicious slathered over a biryani or as a dip for things like poppadoms, samosas, chicken tikka or seekh kebabs just to name a few.

Onion raita in a serving bowl.

What is onion raita?

In this case, this is a spring onion raita or scallion raita. I prefer onion raita made with spring onions as they add a nice flavour while not being at all overpowering.

This creamy onion raita has a good flavour and it will help cool spicier food. It’s a great substitute for sour cream in other cuisines as well. Try it on baked potatoes or tacos. You won’t be disappointed. 

How do you adjust the thickness of the onion raita?

The idea behind using Greek yoghurt to make raitas is to give them a creamy consistency. Sometimes this can make raitas a bit too creamy.

If you find that your onion raita is too thick for purpose, try adding a little milk to thin it out some. Whisk the milk in a very small amounts until you are happy with the consistency.

Are there any variations of this recipe?

There are many!  You can add lots of different things to your potato raita to make it unique and to your own taste preferences. 

Chopped onions, green chilies and even grated carrots or cucumber can enhance the overall taste and appearance of the dish. Just remember that the potato is the star here.

Whatever you decide to add to this potato raita, be sure to taste as you go to ensure it is the best it can be.

Why do you boil the potatoes in their skins?

By boiling the potatoes in their skin, you avoid getting too much moisture into the potato. Potatoes naturally contain a lot of water so you don’t want to add to that.

For ease, allow yourself some time to boil the potatoes and let them cool. You could do this a day or two ahead of preparing your potato raita.

Then just peel the potatoes and dice them when they are cool and ready to add to the raita.

How long with this raita keep potato raita in the fridge?

You should let your raita rest in the fridge for at least 30 minutes before serving. This will allow time for the flavours to develop and chill it some.

Once your raita is ready to serve, you can keep it, covered tightly in your fridge for at least 3 days. Be sure to stir it right before serving.

Can you freeze this raita?

No, as yoghurt does not freeze well. It is best to make just as much as you need.

If you have any leftover, it is delicious stirred into rice or added to most Indian or Middle Eastern stews and curries. 

Can you up or downscale this recipe?

Yes. Just look at the ingredients and halve to double them. You really can’t go wrong, especially if you taste as you go.

Pro Tips.

  1. Choose the Right Potatoes: Selecting the right type of potatoes is crucial for potato raita. Waxy potatoes like red potatoes or Yukon Golds are ideal because they hold their shape well after boiling and won’t become too mushy or fall apart in the raita. Avoid using starchy potatoes like russets, as they tend to disintegrate when boiled.
  2. Properly Boil and Dice the Potatoes: To ensure that the potatoes are cooked evenly and maintain their texture in the raita, it’s important to boil them properly. Start by washing and scrubbing the potatoes thoroughly. Then, boil them in their skin in salted water until they are fork-tender but still firm. Be careful not to overcook them, as they can become too soft. Once boiled, drain the potatoes and let them cool slightly before peeling and dicing them into uniform pieces.
  3. Season the Yoghurt Well: The yoghurt serves as the base of the potato raita and provides the creamy texture. Season the yogurt mixture generously with salt and spices to enhance its flavour. You don’t need to stick exactly to my recipe. Make this raita to taste!


Step by step photographs.

Onion raita in a serving dish, garnished with more spring onion.

Serve it up and enjoy with poppadoms, samosas, kebabs or whatever you like.

A spoonful of the onion raita by a poppadom.


If you like this onion raita recipe, you might like to try some of these popular dishes with it.

Meat Samosas
Chicken Samosas
Samosa Chaat
Homemade Poppadoms
Easy Poppadoms
Beef Biryani
Pakistani Chickpea Biryani
Chicken Biryani
Keema Biryani
Lamb Biryani
Spicy Lamb Chops
Chicken Tikka
Chicken Seekh Kebabs
Lamb Seekh Kebabs
Haggis Pakora
Baked Onion Bhajis
Onion Bhajis
Air-Fryer Onion Bhajis

Have you tried this onion raita recipe?

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Yield: 4

Onion Raita

Onion raita in a serving bowl.


  • 210g (1 cup) Greek yoghurt
  • 2 garlic cloves, minced
  • 4 spring onions (scallions), finely chopped
  • Juice of 1–2 limes
  • Salt, to taste
  • Milk (optional)


  1. Whisk all the ingredients up to and including the spring onions (scallions) together.
  2. Then add lime juice and salt to taste.
  3. If this isn’t thin enough for you, stir in a little milk to thin some more.
  4. Cover and place in the fridge until ready to use.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 163Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 254mgCarbohydrates: 37gFiber: 6gSugar: 18gProtein: 7g

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By the way, while you are preparing your cucumber raita, you might like to make some homemade chai or mango lassi to enjoy while you prepare your curry feast.

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