Aam ka Papad Recipe
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Cook time: 
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Ingredients
  • Ripe Mangoes - 2, large
  • Sugar - 2 tbsp
  • Salt - 1 pinch
Instructions
  1. Rinse, peel and grind mango pulp to a smooth paste.
  2. In a pan, transfer the pureed mango pulp.
  3. Add sugar and a pinch of salt to the pan and stir.
  4. Keep stirring at medium flame for about 7 to 8 minutes.
  5. Once the color of mango pulp starts changing to slight orange, turn off the gas.
  6. Grease barfi tray or any other tray with a flat bottom with ghee or cooking oil and pour the mango pulp onto the tray.
  7. With a flat spatula, make a fine and uniform layer of pulp.
  8. Keep the tray in bright sunshine for 1 or 2 days.
  9. Once the papad is completely dry and non sticky, using a sharp cutter cut the aam papad into parts.
  10. Gently peel papad off the tray.
  11. Give it a desired shape. You can make papad rolls out of it or just stack one layer over the other to form a block.
  12. Enjoy delicious homemade mango papad.
Notes
1. To give aam papad a tangy taste add a few drops of lemon juice to the pulb while cooking.
2. I prefer safeda aam because of its sweet and sour taste.
3. The same papad can be transformed to spicy Mango papad just by adding little black salt (rock Salt) and black pepper over sun-dried papad.
4. In case there is no sunlight, you can also dry it in fan.
Recipe by Indian Cuisine at https://www.indicuisine.com/aam-papad-recipe-how-to-make-mango-papad/