Edgeville Buzz

WGN Features New Edgewater Indian Bistro Mango Pickle And Their Samosas Recipe

WGN-Mango-2Getting your food noticed by WGN Lunchtime Break after only being open for a couple months is no easy feat. However, Marisa Paolillo-Patel who just opened her Edgewater Indian bistro recently did just that.

Paolillo-Patel’s Mango Pickle, located at 5842 N. Broadway, is already getting much praise including a spot on WGN yesterday. On the show, she shared some of her secrets as she prepared the bistro’s samosas recipe.

Opening back in November, Mango Pickle’s cuisine consists of contemporary Indian dishes using traditional cooking techniques that Marisa learned in both Bombay and Chicago. Everything is homemade with farm-to-table local ingredients. The bistro also has a full bar with an emphasis on gins and whiskeys. They also carry an eclectic beer selection and wine pairings.

Paolillo-Patel told EVB in a previous article, “When someone takes a bite of our food, we want the flavor, spice and heat to make them feel like their back home in India.”

See the WGN video here.

The full recipe from WGN Lunchtime Break:


1 cup all purpose flour
2 Tbs ghee or clarified butter (if you use butter, you need to reduce the amount of water)
3 pinches ajwain seeds or caraway seeds
2 tsp salt
1/2 cup warm water

Combine salt, ajwain or caraway seeds, and flour. Rub together the clarified butter and flour in between your hands (like biscuits). Add enough water to make the dough pliable. Don’t knead it just gather the dough together into a semi smooth ball. Rest the dough for 30 minutes. Fill the samosa with the filing of your choice. At Mango Pickle we use diced and roasted acorn squash will raw ginger, sautéed onion and a bit of cumin powder, coriander powder, cinnamon powder. You can use ground chicken, ground lamb. a common filling is boiled potato, pea, and carrots with sautéed onion, raw ginger and powdered spices.  Indian food is bold, pungent, and with well-cooked spices – that you can find in most grocery stores: including green chilies, red chili powder, black pepper, turmeric,  cumin and coriander – as long as you have those spices in sautéed onions, garlic you will have an Indian tasting dish. Roll the dough into a log that is 2-3 inches in diameter. let the dough rest for 30 minutes. Cut the log into in 1” thick rounds. roll the dough into a thin oblong; cut them half into semi-circles. Using your dominant hand, make a “cone” with the dough by placing the straight side of the semi-circle into the palm of your opposite hand, along the “L” of your forefinger and thumb. Fold the top corner down to the center the of the semi-circle. Fold the bottom corner up to the center of the semi-circle, making a “cone”. Then loosely fill the cone with your filling. Pinch the wide end of the cone together, sealing it. Deep fry the samosas in hot sunflower or canola oil (a 4 quart stock pot, 3/4 full) until it is lightly golden. Let them cool and then re-fry them until golden.

1.5oz of cooked filling for every samosa. So if we are filling 6 samosas.  We need 9oz.
That means 1 small acorn squash. Diced skin-on, tossed in 1/8 tsp salt 1/8 tsp red chili powder 1/8 tsp cumin powder 1/8 tsp coriander powder. Drizzled in oil and roasted at in 475 degree oven until soft. 1/2 of a yellow onion. Diced and sautéed in salt red chili powder and oil until soft. 2 Tablespoons of chopped raw ginger. Mix all.

Samosas are served with two chutneys – One is sweet and tangy and the other is spicy.

Examples of recipe for website: Cilantro -green chili chutney: 1 bunch cilantro – leaves and soft stems, 1 whole Serrano green chili, 1 fresh garlic clove, salt to taste and enough water for the blender to blend the ingredients into a fluid sauce.

Date Chutney:  1 cup Hibiscus tea and ½ cup of dates, 1/8 tsp coriander powder, 1/8 tsp cumin powder, 1/8 tsp red chili powder, 1/8 tsp salt. Blend it all together, adding water if necessary.

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