Raw mango papad, or aam papad, is a delightful Indian delicacy, a tangy and subtly sweet treat perfect for snacking or as an accompaniment to meals. These crispy, sun-dried wafers boast a unique flavor profile, a vibrant mix of the raw mango's tartness balanced by the warmth of spices. Homemade aam papad offers a superior taste and texture compared to store-bought versions, allowing you to control the ingredients and achieve the perfect level of spice and tang. You can easily adjust the recipe to suit your preferences, making it a versatile and customizable snack.
The process of making aam papad from scratch might seem daunting, but it's surprisingly simple and rewarding. This recipe will guide you through each step, from preparing the raw mangoes to achieving that perfect crispy texture. Let's embark on this culinary journey and learn how to make delicious, homemade raw mango papads that will impress your family and friends!
Tools Needed
- Knife
- Potato peeler
- Cooker
- Strainer
- Large vessel
- Pan
- Measuring cup
Ingredients
- Raw mangoes: 4
- Bay leaf: 1
- Salt: to taste
- Sugar: 1/2 cup
- Water: 1 cup
- Black salt: to taste
- Turmeric powder: optional
- Ghee: a little
Step-by-Step Instructions
Step 1. Prepare the Mango Puree
- Wash and cut the top of the four raw mangoes. Peel the mangoes using a knife or potato peeler.
- Cut the peeled mangoes into small pieces, ensuring the seeds are removed.
- Boil the mango pieces in a cooker with a bay leaf, a little salt, and one cup of water until soft (approximately two whistles).
- Strain the boiled mangoes to obtain a smooth puree. Set aside.
Step 2. Cook and Sweeten the Puree
- In a pan, dissolve 1/2 cup sugar in 2-3 spoons of water over medium heat.
- Add the mango puree to the dissolved sugar. Add black salt and optional turmeric powder.
- Cook the mixture on low heat for 10 minutes, stirring continuously, until it thickens.
Step 3. Dry the Papad
- Grease a plate with ghee. Pour the mango mixture onto the plate and spread it evenly to your desired thickness.
- Dry the mango papad in direct sunlight for one to two days, or under a fan for two to three days.
Step 4. Finish and Store
- Once dried, carefully separate the mango papad from the plate.
- Cut the dried mango papad into desired shapes and sizes.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Don't add too much salt initially when boiling the mangoes.
- Stir the mixture carefully while cooking to prevent splashing.
- The turmeric powder is optional and used for natural color.
- You can dry the papad under a fan if sunlight is unavailable.
- Red chili powder can be added for extra spice.
Nutrition
- Calories: approximately 600-700
- Fat: 1-2g
- Carbs: 150-180g
- Protein: 1-2g
FAQs
1. How long does it take to make raw mango papad?
The entire process, including drying, takes around 3-4 days. The actual preparation time is much shorter, about an hour.
2. Can I store homemade raw mango papad for a long time?
Yes, properly dried and stored in an airtight container, they can last for several months in a cool, dry place.
3. What if my raw mango papad doesn't dry properly?
Ensure your mangoes are thinly sliced and that you're drying them in a well-ventilated area with plenty of sunlight or use a dehydrator. Insufficient drying can lead to mold.
Making your own raw mango papad is a rewarding experience, offering a delicious and healthy snack completely under your control. Enjoy the satisfying crunch and tangy flavor of these homemade treats, perfect for sharing with loved ones. Now go ahead and impress everyone with your newfound papad-making skills!