10-C Samosa is a popular street food item in India, especially in states like Maharashtra, Gujarat, Karnataka, and parts of South India. Oily food, especially spicy snacks, is extremely popular in India. That’s why crispy & spicy samosas, puffs, cutlets, etc., easily form a beloved part of India’s street food culture.

What does 10-C mean?

10-C stands for “10 rupees samosa”, a budget-friendly samosa for the middle-class, and these larger-sized samosas are sold by street vendors, tea stalls (chai tapri), and small eateries. Potatoes and green peas are basic things for stuffing. Each vendor has their own ingredients in this samosa preparation. It goes well with chutney; for example, green chutney, tamarind chutney, sometimes garlic chutney or tomato ketchup.

10-C Samosa

Ingredients for 10-C Samosa:

  1. Cinnamon – 1 small piece
  2. Cloves – 4
  3. Cardamom – 2
  4. Mace (Jathipatri) – 1
  5. Garlic and ginger chopped – 1.5 small spoons each
  6. Onion chopped – 2, big
  7. Carrot and capsicum – 1 big each, chopped
  8. Corn – 1 cup
  9. Green peas – ½ cup
  10. Green chillies – 6
  11. Coriander leaves, and mint leaves – 1 big spoon
  12. Cooked chicken – 1 cup
  13. White yolk of boiled eggs – 3, chopped
  14. Pepper powder and chilli powder – 1 small spoon each
  15. Turmeric powder – 1/4 small spoon
  16. Vinegar – 1 small spoon
  17. Salt and oil – As required
  18. Samosa leaf – As required

How to prepare 10-C Samosa?

  1. Heat oil in a pan and fry cinnamon, cloves, cardamom and mace.
  2. Make a fine powder of the above ingredients later.
  3. In the remaining oil, add powdered masala, along with ginger, garlic, green chillies and onions. Sauté well.
  4. When it is done, add carrot, capsicum, green peas and corn and sauté again.
  5. Add pepper powder, turmeric powder and chilli powder, and continue frying till the raw smell goes out.
  6. Add chicken pieces and boiled eggs (white) and mix well.
  7. Add mint leaves, coriander leaves, vinegar and salt. Turn off the flame.
  8. Take one samosa pastry sheet and fold it into a corn shape.
  9. Place a small amount of filling inside, and fold to get a samosa shape.
  10. Stick the other end using a little water.
  11. Continue the process and prepare samosas.
  12. Heat the oil, and put the samosas in it.
  13. Reduce the flame and prepare samosas in a medium flame.

Note: To reduce oil absorption, samosas should be fried quickly in hot oil. Once you fry the samosas, spread them on a sheet of paper to absorb excess water. If so, samosas absorb less oil. You can remove excess oil after preparation using tissue paper.

Courtesy: Vanitha Magazine October 1-14, 2018

Read a few more chicken snack recipes here. Here is the page link. Click on the images in the gallery to read. 

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