Recipe of aam papad | Homemade Aam Papad | How to dry Aam Papad without sunlight


spicy masala aam papad rolls
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Aam Papad is a delicious and delightful mango leather or can also be called fruit strips, equally enjoyed by all ages.Aam is mango in Hindi and Papad means any thing dry and thin 

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What is Aam Papad

Aam Papad is like a traditional Indian confectionery recipe made by drying Mango pulp mixed with sugar and sometimes spices, these can be called the basic ingredients.It has a chewy texture with a sweet and tangy taste.Aam Papad helps to capture the flavor of sweet Mangoes for any season of the year when Mangoes are not available.

How to make Aam Papad at home

Making Aam Papad at home is a super easy process.You just need to cook pureed Mango pulp with Sugar until it’s neither too thick nor too thin and then spread it on a greased plate to let it dry. You can follow the recipe card or the video for a full step by step process.

How to make and dry aam Papad without sunlight

If plenty of sunlight is available to dry Aam Papad it’s well and good but if not,you can dry it in the fridge or in the Oven. In the fridge, it will take Aam Papad to dry about 4 to 5 days and in the Oven, keeping an eye over it you can dry it on  80⁰C and it will take about 2 to 3 hours. I have not tried drying Aam Papad in a microwave and personally I would not recommend doing that as the Papad might get hard.

How to preserve and store Aam Papad

You can preserve and store Aarm Papad in a cool dry place like the freezer section of the refrigerator for a long time, about 1 year in an airtight container.

Different types of Aam Papad

Aam Papad can be made in various types and flavors plus shapes.Let’s briefly discuss them one by one.

Aam Papad roll

Cut the aam Papad sheet in strips and then make rolls of these strip.

Aam Papad candy

Make a  block of thin layers of papad piled one upon another.Aam papad cut and shaped in small bite size pieces can be a perfect quick snack.

Aam Papad toffee

If you add a little bit more sugar to the mango pulp puree and dry it for a longer time  in the form of small cube, It will turn more chewy like an Aam Papad toffee or call it Mango toffee.

Meetha Aam Papad

This is simple,made by sweet ripe Mangoes mixed with Sugar or Jaggery (Gud).

Black Aam Papad ( Kala Aam Papad )

This type is made either by using black mangoes, a rear variety of Mangoes that is not easily available in India.Other than that Kala Aam Papad also refers to the recipe of Aam Papad where spices like Cumin, Black Salt and Salt are used without Sugar in the blend of more raw and few ripe Mangoes.Aam papad from Amritsar is very famous in this variety.

kacche Aam Ka Papad

This is totally made using raw Mangoes and can be made either by adding sugar or Jaggery creating a sweet – tangy flavour.The other option can be spicy and tangy with added salt and spices.

Khatta Meetha Aam Papad

This has a sweet and tangy flavor that comes from the combination of both ripe and raw Mangoes.

Imli Aam Papad

A tangy variation made with tamarind pulp added to mango puree.

Spicy masala papad 

Sweet and tangy Mango puree mixed with spicy masala.

Green Aam Papad

Aam Papad is made with raw green mangoes having a tangy flavor.

Aam Papad burfi

Aam Papad barfi can be made by sandwiching layers of aam Papad between layers of chocolate or kaju barfi.

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How many calories are there in Aam Papad ?

On an average,aam Papad contains about 150-200 calorie per 100grams depending on how much sugaror jaggery is added.

What are Health benefits of Aam Papad

It is high in vitamin A and C from the Mangoes.It helps in digestion due to the presence of natural fiber in mangoes.It can be quick energy booster from the natural sugars present in mango.It contains antioxidants that fight free radicals.If made using jaggery Aam papad can give added benefits of calcium,zinc and other minerals to boost immunity.

Is Aam Papad good for weight loss ?

Aam Papad can be a healthy snack option if made using natural sugar and taken in moderate quantity.

How to eat Aam Papad

Aam Papad can be enjoyed as a standalone snack, added as a toppings over a dessert, or added to your salad or chaat.

Can Aam Papad be eaten during pregnancy?

Yes, you can consume Aam Papad during pregnancy but take it in moderate quantity if it has too much added sugar in it.

Trending Recipes

Video recipe of Aam Ka Papad

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You can check out few more sweet recipes – Meetha Shakarpara, Bengali Balushahi,Chhena poda, Mango Burfi

Recipe card of Masala Aam Ke papad

Khatta meetha masala aam papad.

Recipe of aam papad | Homemade Aam Papad | How to dry Aam Papad without sunlight

A sweet healthy snack that can be stored for long
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine Indian
Servings 12
Calories 150 kcal


  • 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


  • 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.
  • Keep your tray or plate ready by thoroughly greasing it with oil
  • Start cooking  the made Mango purée on medium heat adding sugar,Cardamom,Pepper,Dry ginger and Black salt.
  • 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.
  • Before it cools down immediately start spreading it over the greased plate making a thin layer of the cooked purée.
  • 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.
  • We kept the Aam papad in fridge to dry for about five days and it came out perfectly well.
  • Releasing the sides pullout and cut to pieces.
  • You can keep your Aam papad stored in the freezer section  and enjoyed it for about a year.


  • 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 and also protect it from ants.

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