From my childhood and even now, I have always loved to eat this tasty, delicious, and mouth-watering aam papad in different flavors. Whether it’s meetha (sweet), khatta (sour), or the spicy tangy imly aam papad, each bite takes me back to childhood days. I craved for this aam papad way too much during my pregnancy days, and I am sure many of you must have gone through the same. You can read more about Aam Papad during Pregnancy : Cravings, Nutrition & Side Affects.
During such precious times, it’s crucial to ensure the food we consume is hygienic and made with care. That’s why I encourage all expecting mothers to try this aam papad recipe at home. If you don’t want to get into the hustle, you can buy this delicious treat from our website, knowing it’s made with the highest standards of hygiene and love. Enjoy the taste of nostalgia and take care of your health and your little one’s!
I am excited to share with you an easy recipe to make aam papad at home, covering all three variants. So let’s get started.
Ingredients:
- 6-8 ripe mangoes (preferably Alphonso or Safeda)
- 1 cup sugar (adjust according to the sweetness of the mangoes)
- 1 tablespoon lemon juice
For Khatta Aam Papad:
- 1 tablespoon tamarind pulp
For Spicy Tangy Imly Aam Papad:
- 1 tablespoon tamarind pulp
- 1 teaspoon red chili powder
- 1/2 teaspoon black salt
Method:
Prepare the Mango Puree:
Peel and chop the ripe mangoes. Blend them into a smooth puree. Pass the puree through a sieve to remove any fibrous parts, ensuring a smooth texture.
In a heavy-bottomed pan, add the mango puree and sugar. Cook on low heat, stirring continuously until the mixture thickens and reduces to a jam-like consistency. This can take around 30-40 minutes. Add lemon juice and mix well.
Prepare for Different Flavors:
For Meetha Aam Papad: Spread a portion of the cooked mango mixture evenly on a greased tray or a baking sheet lined with parchment paper.
For Khatta Aam Papad: Add tamarind pulp to a portion of the cooked mango mixture, mix well, and spread it on another tray.
For Spicy Tangy Imly Aam Papad: Add tamarind pulp, red chili powder, and black salt to the remaining mango mixture. Mix well and spread it on a separate tray.
Allow the spread mixtures to cool completely. Once cooled, place the trays in a warm, dry place or under the sun to dry. This can take 2-3 days, depending on the weather. The aam papad is ready when it is firm and no longer sticky to the touch. Once dried, cut the aam papad into desired shapes using a knife or pizza cutter. Roll them up or store them flat in an airtight container.
Making aam papad at home is not only a fun but also a way to recreate those cherished childhood memories. You can make your own aam papad or if you are looking for a homemade, preservative free and authentic experience, without getting into hassle of making your own, you can always explore Masala Monk’s Meetha Aam Papad , Khatta Aam Papad and Spicy and Tangy Imli Aam Papad which ships all over India.
Enjoy the meetha, khatta, and spicy tangy imly aam papad with your loved ones. Do try this recipe and share your feedback in the comments below!
Happy snacking!
