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!