Where do you get your favorite samosas?
- Fried crust must be hot and flaky -- but not dripping with grease. In the best case, the samosa was fried fresh and served promptly. (Many places reheat or refry.)
- Filling must be chunks of potato, peas, spices and coriander -- not a slurry or gooey paste. The filling cannot contain carrots, turmeric, or all the other deviations from an authentic North Indian samosa.
- A rich and flavourful imli (tamarind) sauce must be present.
My personal favorite is Vik's Chaat house in Berkeley.
Any good samosa places in the South Bay?