| Prep Time | 30 |
| Servings |
|
Ingredients
- 3 cups chickpea flour
- 2 1/4 tsp sea salt
- 3 cups filtered water, divided
- 2 Tbs melted extra virgin coconut oil
- 2 Tbs ghee plus more for cooking
- 2 tsp black mustard seeds
- 5 tsp homemade curry powder or high-quality organic store bought
- 2 onion finely sliced
Ingredients
|
|
Instructions
- Mix the chickpea flour and salt in a bowl and whisk to combine well.
- Pour in 1 ½ cups warm water and whisk until completely smooth, then add the remaining water and coconut oil; whisk again and set aside.
- Warm 2 tablespoons of ghee in a skillet over medium heat. Add mustard seeds and cook until they begin to pop, should take about 30 seconds.
- Stir in curry powder and remove from heat and add to the chickpea flour and water mixture. Make sure to stir well. Cover bowl with a towel and let the batter sit for an hour at room temperature.
- Over medium heat, warm about 1 teaspoon ghee in oven-proof, 10-inch cast-iron skillet. Pour in ¾ cup of your batter and moving quickly, distribute about ⅙ of the onions over the batter.
- Cook for about 2 minutes or until the edges are set and bubbles start to form. Then place directly under the broiler and cook for 4-8 minutes until the top is beginning to brown.
- Remove from the broiler (be very careful as the handle will be HOT) and loosen edges of socca with a pallet knife or flat spatula. Slide onto a cutting board, cut into wedges and serve immediately with chutney and/or salsa verde. Repeat with remaining batter. Enjoy!