Aam Papad is a method of preserving ripe mangoes, there are too many methods of preserving raw mangoes : achar or kali khatai etc. When mangoes are available in abundance in market you can preserve them for further use. In Lucknow we have good quality mangoes at very affordable price. In this recipe I am making aam papad in roll shape, you can make them in different forms and with different fillings( desiccated coconut, gulukand or chaat masala etc.) Ingredients required for this recipe are:
Ripe mangoes: 4 Nos. big size (peeled and pulp extracted)
Sugar: 2 tablespoon
Green cardamom Powder: ½ teaspoon
Method: Take a big thali or tray, grease it properly with oil.
Puree mango pulp in grinder, In a non stick pan, (you can use your regular pan too) take all the ingredients, stirring continuously cook on medium heat till mixture is cooked, its color will change to golden , its consistency will be similar to jam and will reduce half to its original volume. Remove it from the heat, with the help of spatula spread the mixture evenly ,as thin as you can. The tray is to be placed under the heat of sun(dhoop) for a day. I use to make aam papad in early morning so that it will get whole day to set.In the evening check aam papad, it will dry, if there is moisture in it , let it dry for another day. With the help of sharp knife make marks on it and roll them tightly.Aam papad is ready. In an air tight container you can refrigerate it for months.
Take chaat masala in a small bowl, roll aam papad in it from all sides. You will get spicy, chatpata aam papad roll.