Aam Papad

Name: Aam Papad
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 big size mango or 1-1/2 cup mango pulp : Ripe Mango; 5 tbsp : Sugar; less then 1/4 tsp : Salt; 2 pinch : Black pepper; 1/4 tsp : Black salt / kala namak; Cooking oil for greasing plate; (when add salt, black pepper and black salt. After mixing taste it and check if required add more as per taste.)

Avni Arora @Innovativecuisines

Chandigarh

Aam papad is a sweet and tangy mango bars. This is one such snack which is everyone's all time favourite. It is prepared with ripe mangoes. It takes 2 days for drying at room temperature.

Avni Arora @Innovativecuisines

Chandigarh

Aam papad is a sweet and tangy mango bars. This is one such snack which is everyone's all time favourite. It is prepared with ripe mangoes. It takes 2 days for drying at room temperature.

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Ingredients

20 min

4 servings

1big size mango or 1-1/2 cup mango pulp : Ripe Mango
5 tbsp: Sugar
less then 1/4 tsp : Salt
2 pinch: Black pepper
1/4 tsp: Black salt / kala namak
Cooking oil for greasing plate
(when add salt, black pepper and black salt. After mixing taste it and check if required add more as per taste.)

Saved

Steps

20 min

1

Scoop out the mango pulp.
2

Add in mixer jar. Blend it to a fine smooth puree.
3

Take a heavy bottom kadai.
4

Add mango puree and sugar. Mix well.
5

Keep the kadai on medium flame. Keep on stirring.
6

Bubbles will start appearing keep on cooking. Stir continuously.
7

When the mixture starts to thicken add salt, black pepper and black salt. Mix properly.
8

Keep cooking on medium flame by stirring continuously.
9

When the mixture gets thick and changes its color switch off the flame.
10

Grease a steel plate with cooking oil.
11

Pour the thickened mango mixture on the greased plate.
12

Spread it using spatula or flat knife.
13

Cover it with a thali and keep it at room temp for 2 days to dry up.
14

Freshly made aam papad
15

Day 1 pic
16

Day 2 pic completed
17

When the top is dried up and no more sticky on touch.
18

Aam papad is ready to eat.
19

With the knife peel aam papad from sides.
20

Then it will peel of easily from the plate.
21

Place it again on the same plate and cut into long stripes.
22

Either roll the stripes or cut them into squares.
23

Aam papad is ready to eat.
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Tips :
25

Will not recommend to keep it outside in sun because of pollution, dust, flies and dirt.
26

It can be dried in fan or without fan.
27

If the plate is greased properly then aam papad will not stick to the plate.
28

Keep it in fridge in airtight box stays good for a month