Delhi's biggest samosa. [Text and photos by Mayank Austen Soofi] What is Delhi without its tombs? What is a samosa without its potatoes? Boil it, mash it, mix in the spices, scoop it up into a maida casing, deep-fry and serve it with tamarind chutney. But although the potato and samosa are almost synonymous, there is more to a samosa than the tuber. A few stalls in Old Delhi’s Chandni Chowk have samosas with peas alone. A restaurant in the colonial-era Connaught Place has a special samosa filled with buttery chickpeas. The cramped quarters in Ballimaran have stalls selling minced meat samosas, with the vegetarians gamely opting for a spicy paneer filling. Mithai stores in Bengali Market have tiny triangles of golden brown