Team TS first heard about–and tasted–Socca in Nice, France.

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(Image: www.thegoodlifefrance.com)

Made primarily with chickpea flour and olive oil – ingredients plentiful around the Mediterranean – Socca  is a quick, cheap, and delightful snack served along the French part of the coast and all the way into Liguria in Italy, where it goes by the name Farinata.

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Image: www.myfrenchlife.org

To be authentic, socca should be baked over a fire. It is best served piping-hot, and raked as it is baked, which makes the surface extra-crispy. When the giant disk is yanked from the oven, it should arrive at your table or in your hands seconds later. Don’t wait—dive right in! Pair with a chilled rosé.

And now, a little secret of our own: in India, we make something very similar to socca. It is made with chickpea flour, and we call it cheela or poora. To make this, we make a thinnish batter composed of chickpea flour, water, salt, red chilli powder (we’re Indian!), powdered cumin. It’s cooked like a pancake and best enjoyed with mint and cilantro chutney. 

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