Masala Aam Papad

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Aam- Mangoes are the most loved fruit of almost all Indian.If anyone waits for summers it’s just to eat Mangoes.Not only various dessert are made from Mangoes in the season but there are few recipes that can store delicious  mangoes and Aam papad is one of them.This can be taken as a appetiser or a dessert by giving little changes in the ingredients of the recipe.Here we are making a sweet n sour mildly spicy version of Aam Papad.

Ingredients 🙁 Serves 12 pieces )

  • 1 Sweet mango ( 300 gm )
  • 1 Sour Mango ( 300 gm )
  • 1 tsp Oil
  • 2 tbsp of Sugar or Jaggery
  • 1/4 tsp Cardamom / Hari Elachi
  • 1/4 tsp Pepper / Kali mirch
  • A pinch Dry Ginger / Saunth
  • 1/4 tsp Black salt / Kala namak

Method:-

  1. Peel the mangoes and cut into small pieces discarding the stone,then put it in the mixer grinder and make Purée of it. Make sure there aren’t t any lumps.
  2. Keep your tray or plate ready by thoroughly greasing it with oil
  3. Start cooking  the made Mango purée an medium heat adding sugar,Cardamom,Pepper,Dry ginger and Black salt.
  4. Within five minutes of cooking mango purée changes its colour and becomes translucent. The splattering bubbles also become thick this shows that the purée is ready to be spread.
  5. Before it cools down immediately start spreading it over the greased plate making a thin layer of the cooked purée.
  6. You can dry the aam papad under the sun or in the fridge or even in the oven at 80°C for about three hours.
  7. We kept the Aam papad in fridge to dry for about five days and it came out perfectly well.
  8. Releasing the sides pullout and cut to pieces.
  9. You can keep your Aam papad stored in the freezer section  and enjoyed it for about a year.

Tips :-

  • You can adjust sugar according to the taste and sweetness of your mangoes.
  • The consistency of the Mango purée after cooking should neither be too thick or too thin it should be a spreadable consistency.
  • While drying under sun cover your tray with a thin cotton cloth to avoid dust.

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