TANGY AAM PAPAD

Introducing : a delightful indulgence , my favorite tangy aam papad. With each bite, it takes me on a journey through memories of lazy summer afternoons and the sweet, tangy taste of ripe mangoes. This beloved treat isn’t just a snack; it’s a piece of my heart, infused with the flavors of nostalgia and the warmth of cherished moments.

WHAT YOU’LL LOVE ABOUT THIS

• No-bake
• 4 ingredients only
• Long shelf life
• Eggless

INGREDIENTS USED IN AAM PAPAD

• MANGO PUREE

Using mango puree in aam papad adds a rich, fruity flavor and helps to achieve the desired consistency. It also enhances the natural sweetness of the dish. Mixing the puree with sugar and other ingredients before drying it out can create a delicious treat with a vibrant mango taste.

• JAGGERY

Jaggery is often used in aam papad recipes to add sweetness and depth of flavor. It provides a more complex sweetness compared to regular sugar and can complement the tanginess of the mango. Additionally, jaggery adds a caramel-like richness, enhancing the overall taste of the aam papad.

• CHAAT MASALA

Chaat masala can be an interesting addition to aam papad, especially if you’re looking to add a tangy, spicy twist to the traditional recipe. Its blend of various spices like cumin, coriander, dried mango powder (amchur), and black salt can complement the sweetness of the mango while adding a unique flavour profile. However, it’s important to use chaat masala sparingly, as its strong flavours can easily overpower the delicate taste of the aam papad. Adding a sprinkle of chaat masala before drying the papad can give it a deliciously tangy and spicy kick.

• BLACK SALT

Black salt, also known as kala namak, can be used sparingly in aam papad to enhance its flavor profile. It adds a subtle savory note and helps balance the sweetness of the mango and any added sugars. Just a pinch of black salt can elevate the taste of the aam papad, giving it a more nuanced and complex flavor. However, it’s essential to use it in moderation to avoid overpowering the other flavours.

EQUIPMENTS USED FOR MAKING AAM PAPAD

A few kitchen staples that should always be there in the kitchen are mentioned below.

Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.

A mixer grinder jar to blend everything together.

A non stick pan to cook the purée.

TIPS TO KEEP IN MIND WHILE MAKING AAM PAPAD

1. Choose ripe and flavorful mangoes: Opt for ripe mangoes with a strong aroma and sweet taste. The quality of the mangoes will greatly influence the flavor of your aam papad.
2. Puree the mangoes thoroughly: Ensure that the mangoes are properly pureed to achieve a smooth consistency. This will help create a uniform texture in your aam papad.
3. Adjust sweetness and tanginess: Taste the mango puree before sweetening it and adjust the amount of sugar or jaggery accordingly. You can also add a dash of lemon juice to enhance the tanginess of the mangoes.
4. Spice it up : If you like a hint of spice, consider adding a pinch of chaat masala or black salt to the mango puree for added flavour complexity.
5. Use a non-stick surface and grease the surface well  to prevent sticking during drying.
6. Dry thoroughly: Allow the aam papad to dry completely in a well-ventilated area or under the sun. This process may take a few days, depending on the weather conditions.
7. Store properly: Once dried, cut the aam papad into desired shapes and store them in an airtight container to maintain their freshness and flavour.

OTHER RELATED RECIPES FROM THE BLOG

1. MANGO MILK PUDDING BITES

2. MANGO ICE CREAM

3. MANGO MILK CAKE

AAM PAPAD

 

Save Print

Ingredients

• 2 cup mango puree
• 2 tbsp jaggery powder
• 1 tsp black salt
• 1 tsp chaat masala

Instructions

1. Take mango puree in a non stick pan and add jaggery powder, black salt and chaat masala to it.
2. Cook on medium- low for about 15-20 mins heat or until the mixture thickens. The mixture will splutter at this stage so be careful. You can even put a lid if the mixture splutters too much.
3. If the mixture coats the back of the spoon or spatula and a line traced in the middle of it remains visible and doesn’t merge, that means it has reached the desired consistency.
4. ⁠Now, take the mixture off the heat and spead evenly on a greased dish. I used an 8X8 inch aluminium mould and greased it with ghee. You can also use a plate and grease it with any neutral oil too. The thickness of the mixture should ideally be ¼th of an inch.
5. ⁠Cover the mixture with a cloth and dry it under the sun for at least 2 days.
6. ⁠Once the aam papad has dried, scape the corner carefully with a knife and peel the aam papad out of the pan. Cut into equal sized strips and roll them further. Store in an airtight container for upto 1 week.

3.5.3251

If you like my Aam Papad recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!