Aam Papads are traditionally made of Mango pulp, spices, sugar and salt. Kaala Aam Papad is a sweet, sour, soft and pulpy mango fruit leather in a slab form. It has many layers of sun dried fruit pulp which are rich in antioxidants.
It has been that one special recipe reminding us of the childhood memories. We all might have sometime or the other tasted this delightful yummy tangy and tantalizing aam papad for sure. specially in our childhood.
Here is an easy recipe to make yummy Kala Aam Papad or Black Tangy Mango Papad at home quickly. Trust us, this one is a recipe with which you can enjoy mangoes even after the mango season is over!
How long does it take to make Aam Papad?
Preparation Time: 10 min
Total Time: 24 – 48 hrs
- 2 ripe mangoes (big)
- 1 unripe mango (optional- We included for that tangy effect)
- 1/2 cup- jaggery powder (more or less depending on how sweet you want your aam papad)
- Black salt- 1/4 tsp
- Black pepper -1/4 tsp
- Jeera powder (cumin)-1 tbsp
- Ghee/oil for greasing tray
Here is the method
– You can actually use any type of mango to make Aam Papad. The rule is however: the sweeter, the better.
– Boil the mangoes with skin in a pressure cooker! Close the cooker lid with weight (whistle) and cook for 7 mins or 10 whistles.
– Now remove the skin, mix and mash everything (except seeds).
– Allow to cool and then puree them in a blender to a smooth paste
– Strain out the puree & keep on low heat to cook. Then add jaggery!
– Add rock salt, cumin powder, chaat masala (if using) and mix well. Also Read: Aam Papad Recipe (Tasty Mango Bars)
– Cook on low heat stirring constantly.
– Now take a greased plastic sheet and spread the pulp on to it evenly.
– Keep this on a plate and dry it out in the hot sun.
– When the top is dried, turn and dry some more till no moisture is left.
– Remove from the sheets and preserve in a container.
You can store the Aam Papad in any airtight container. Simply cut it into pieces or store it as it is. It would be good however to place a cotton sheet in between each layer so that the layers don’t stick to each other and remain delicious, thin Aam Papad.
Do your taste buds a favour and make this recipe today. Trust us when we say that you’ll enjoy making it just as much as you enjoy eating it!
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Source- Internet and Research!