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Aam papad
Mango fruit leather
आम पापड़: chewy, sweet-tart mango leather dried in thin layers on steel thalis through the peak of summer (plus 2–4 days in the sun)
Children in Lucknow, Varanasi and across Uttar Pradesh grew up tearing strips off aam papad from the corner shop, but the homemade kind, made when Dussehri and Langra mangoes are cheap and overripe in June, is in another league: thick, glossy, chewy, deep orange and properly mango-tasting, with a sour edge. Ripe pulp is cooked down with a little sugar and lemon until thick, then spread thinly on greased thalis and left on the terrace. Many families add a new layer every day for a week to build up a thick slab. Eat it as a sweet snack, cut into squares or rolls, or tuck it into a lunchbox. Common mistake: spreading the pulp in one thick layer to save time; the outside dries while the centre stays sticky and can turn mouldy. Chef's tip: no sun? Spread it on a lined tray and dry it in the oven at 60–70 °C, door slightly ajar, for 6–8 hours.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 16
Ingredients
- 2 ¼ lb ripe mango pulpfrom about 5 sweet, fibre-free mangoes such as Dussehri, Kesar or Alphonso
- 5 ½ oz sugarmore or less, depending on the mangoes
- 1 tbsp lemon juice
- ¼ tsp ground green cardamom (optional)
- 1 pinch black salt (kala namak) (optional)
- 1 tsp neutral oilfor greasing the plates
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Method
0/6 doneStep 1: Blend 2 ¼ lb ripe mango pulp until completely smooth, then press it through a sieve if the mangoes are at all stringy.
5 minStep 2: Cook the pulp in a wide, heavy pan over a medium heat with 5 ½ oz sugar, stirring often, until the sugar dissolves and the pulp darkens slightly.
5 minStep 3: Lower the heat and keep cooking for 20–25 minutes, stirring and scraping the bottom constantly as it splutters, until thick enough that a line drawn through it with the spoon holds for a few seconds. Stir in 1 tbsp lemon juice, ¼ tsp ground green cardamom and 1 pinch black salt (kala namak).
25 minStep 4: Grease 3–4 large steel plates or trays with 1 tsp neutral oil and spread the pulp in a thin, even layer, about 3 mm thick. Use the back of a spoon to smooth it.
5 minStep 5: Cover loosely with fine muslin to keep off insects and dry in full sun for 2–4 days, bringing it indoors at night. It is done when the top is no longer sticky and the sheet peels off the plate in one piece.
Step 6: Peel the sheet, turn it over and give the underside a few more hours in the sun. Cut into squares or roll it up, wrap in baking paper and store in an airtight jar for up to 6 months; discard any pieces with mould.
5 min
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 1 g
- Carbs
- 20 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aam papad take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of lemon juice?
- Lime juice, same amount.
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