Repost: Made in China: Samosa and Paratha

Posted on January 22, 2008
Filed Under >Owais Mughal, Food
Total Views: 43758

Owais Mughal

ATP is always searching for tips on good Pakistani food (see here), and as I have a long history with food experiments myself (see here). So here is my new discovery.

On our last trip to buy oriental grocery we were surprised beyond words to find ‘Tsingtao Curry Samosa and ‘Paratha – which taste like authentic Indian’ in a refrigerator.

Both of these items were made in China. We immediately bought both items and I must confess they both tasted very good. Samosa filling was made of Chinese curry and Parathas were puff Parathas. You gotta taste them to believe me.

Today I couldn’t resist and took these photos of ‘made in China’ samosa box to share with all of you.

For those who are really interested in knowing the recipe’ of this Chinese samosa, here are the ingredients which I am faithfully copying from the box:

Cabbage, Wheat Flour, Water, Potato, Mushroom, Onion, Carrot, Vegetable Oil, Sugar, Salt, Soy Sauce and Curry powder.

I believe there is a big food export business going on between China and South Asia. On a trip to China in 2001, I met a businessman from Mumbai who was manufacturing ‘Chinese dumplings’ in India and exporting them to China.

Now after writing all this I must also state that – with all due respect to China or India – no one can beat the taste of Samosas sold in United Bakery, Karimabad Chowrangi Karachi.

As the poet says:

jo maza chajjoo de chobaaray
O na Balkh na Bukhaaray

The enjoyment that one gets on a native street corner
cannot be found in either Balkh or Bukhara

42 responses to “Repost: Made in China: Samosa and Paratha”

  1. riitu says:

    on the subject of samosas…i can’t forget the tiny ones i had at a “bania” wedding some aeons ago…they were stuffed with peas and fried in asli ghee…
    then the samosas that u get in delhi’s chittaranjan park ..the bengali heart of the city are called ” shingara” and are stuffed with a distinctively flavoured aloo and phool gobhi filling.
    chandni chowk is famous for its jalebis – made once again in desi ghee , thick and fat and dripping with syrup. i couldnt handle it – used as i am to crisp, light ones..fried in oil.
    there is the natraj dahi bhalle waala who is supposed to be a legend. i did try his stuff but it seemed pretty ordinary. the bhallas were tasteless..the saunth chutney was good but not exceptional.
    the paranthe waali galli was an amazing discovery since me and a gang of friends headed there after a three hour long heritage walk on a sunday winter morning.
    with over 70 different types of paranthas – sweet, savoury and salty it was amazing to say the least. the paranthas were deep fried not shallow roasted on a tava. and none of us fell sick. four of us polished off 12 paranthas !!
    an interesting fact that not many know is that chaat paapdi was invented some time in mughal times to keep people cool in summers !!

  2. Tangier says:

    China is the most advanced country in the world. They make all the things which are important for us. I think China is Number 1 country in the world which makes all things in their country. Most of things availiable in market are made by China. Samosa

  3. Razi says:

    @Abhilash Shastry:

    You made me walk down memory lane. Loved the food off Mohammad Ali Road-Mumbai (Bombay when I last visited). Specially the Kababs by Minara Masjid… served on platters made of dried leaves and eaten with the legendary ‘Lambe Pao’. Or the Pao Bhaaji opposite VT station.

    By the way….you must journey to Karachi and sample some of the food mentioned by folks here.

  4. Abhilash Shastry says:

    Just to make sure that Delhiwallahs don’t take aamchi Mumbai lightly when it comes to samosas:)…

    Chandu Halwai Karachiwale in the East of Grant Road Station makes best samosas in the universe. Period. His shop is a historical Mumbai landmark and has two Pakistani connections. First the name – Karachiwale. And second, a proud photograph of M.A.Jinnah with two of his female colleagues (probably some unknown Congress volunteers) eating samosa at his shop.

    And Mumbai’s Muhammad Ali Road can give Delhi’s Chandni Chowk a run for its money any day on roadside food. If you have not tasted Aflatoon and Malpua at Usman Suleiman Mithaiwallah, then you have not lived at all. Come to Mumbai during Ramazan and head straight towards Minara Masjid. The sight and smell and taste of the incredibly rich array of food items would provide a food lover with instant nirvana.

  5. Debu Bhatnagar says:

    What a topic! Simply mouthwatering. But on the Chinese connection….

    While on a trip to China almost 10 years ago I had the occasion to visit Shenzen. There was an exhibition there and many food stalls. One of them was manned by middle aged Chinaman who was making seekh kababs and serving them with Naan. Naturally we decided to have our lunch there.. When we ordered our food (in English) the Chinaman answered in fluent Urdu! As it turns out he was a frequent visitor to Pakistan around the border areas on business and trading and had learnt to love the food and the language.

    Needless to mention, the seekh kababs were delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *