This recipe has evolved since we published it several years ago.  Now we always use onions and have added even more spices to the basic recipe.  This is based on Mark Bittman’s traditional socca recipe, which is thoroughly delicious as is and needs no embellishment.  However, adding a few Indian-inspired spices to the batter enhances the savory tones and unleashes deep flavor.  This spiced socca is delightful on its own and also makes a great appetizer for an Indian feast.  See Manjula’s Kitchen for ideas.  Updated 1/6/2025. 

Ingredients

1 cup chickpea flour
1 cup very thinly sliced red or yellow onions
1 tsp cumin seeds
1 tsp salt
1/2 tsp red pepper flakes
1/2 tsp ground turmeric
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1/4 tsp cayenne powder or Indian red chili powder (optional)
1 cup water
3 T olive oil, divided, plus more for serving
Flaky sea salt

Method

Thinly slice the onions using a mandoline or sharp knife.

Add the onions and two tablespoons of olive oil to a 12″ cast iron pan and mix well, spreading the onions out into a single layer to cover the bottom of the pan.

Turn on the oven to 425 degrees and put the cold pan with the onions in to cook while the oven comes to temperature.

By the time the oven heats up to 425, the onions should be close to finished.  They should be a deep golden brown.  Give the onions a stir, spread them out again around the bottom of the pan, and return to the oven for a few more minutes, as needed, to brown them deeply.  Keep a close eye on the onions so they do not burn.

While the oven is heating up and the onions are cooking, make the batter.  Sift the chickpea flour into a medium size bowl.  Whisk in the cumin seeds, salt, red pepper flakes, turmeric, cumin powder, coriander powder, garam masala, and optional red chili powder.

Slowly whisk in the water.  Then, whisk in 1 tablespoon of olive oil.  The batter should have the consistency of heavy cream, so add more water as needed so that it is pourable and not too thick.  Set aside until the onions are ready and the oven is hot.

Once the onions are a deep golden brown, remove the pan carefully from the oven.  The pan will be hot!  Pour the socca batter over the onions without disturbing them.  You may have to pick up the pan and swirl it around to distribute the socca batter evenly.  Return the pan to the oven and bake for approximately 20 minutes.  Check at 15 minutes to be sure the socca is not burning, but it will probably take at least 20 minutes.  Bake the socca until it is lightly brown on top and feels solid when tapped.

Drizzle a little more oil on top of the socca if it looks dry, sprinkle with falky sea salt, slice into triangles, and serve.