Aam papad
 Amba vadi, as it is known in Maharashtra | |
| Alternative names | Mamidi tandra, amawat, aamsotto, mambla, maanga thera |
|---|---|
| Place of origin | South Asia |
| Region or state | Bangladesh, India, Sri Lanka |
| Main ingredients | Mango pulp, sugar |
Aam papad is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried.[1][2] It is also known as aamba sadhaa (Odia), aamta (Assamese), amawat (Bhojpuri), maanga thera (Malayalam), mamidi tandra (Telugu), aamsotto (Bengali) and amba vadi (Marathi).
Traditional aam papad is sweet, although it is available in different varieties. It can be preserved for months making it popular in the off season of mangoes.
Preparation
[edit]Mango pulp is mixed with potassium metabisulfite and spread on trays to dry in the sun. After the first layer dries, another layer is spread over it and allowed to dry. The process is repeated until the desired thickness is reached. The thickness varies depending upon the quality of mango pulp used. When this thickness is reached the aam papad is cut into pieces and wrapped in oiled paper or into different packages.[3]
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References
[edit]- ↑ "Ode to the mango". The Hindu. 25 March 2007. Retrieved 1 September 2019.
- ↑ G. Venkataramana Rao (25 May 2013). "The yummy 'aam papad'". The Hindu.
- ↑ "CFIA recalls cheese and candy products". CTV News. 24 June 2011. Archived from the original on 5 May 2016.