Video Tutorial
Video Chapters
Instructions
Preparation & Peeling
Start by washing the raw mangoes thoroughly. Peel the skin off and cut the pulp away from the central stone (seed). Chop the pulp into small, uniform pieces to ensure they boil evenly.
Boiling
Place the chopped mango pieces into a pressure cooker. Add 1 cup of water, 1-inch cinnamon stick, 6 black peppercorns, and 1 teaspoon of salt. Close the lid and cook on medium flame for just one whistle.
Creating Smooth Pulp
Once the pressure releases, remove the cinnamon stick. Use a strainer (sieve) to press the boiled mango mixture through; this creates a smooth, creamy texture by removing any remaining fibers or chunky pieces.
Cooking the Mixture
Transfer the smooth pulp to a pan on the stove. Add 1/2 cup of sugar and mix well. If you prefer a spicy kick, you can add 1/2 teaspoon of red chili powder. Cook while stirring continuously until the mixture thickens into a glossy, smooth batter.
Spreading & Drying
Grease a flat tray or plate with a little oil. Pour the thickened mango mixture onto the tray and spread it evenly. Let it dry under the sun for 2 days (or 3 days under a fan if you don't have direct sunlight).
Cutting & Serving
Once the aam papad is fully set and firm, peel it carefully from the tray. Cut it into your preferred shapesโrectangles, squares, or small candy-like pieces. Store them in an airtight container to keep them fresh for months.
