When one thinks of summer, the first thing that comes to mind is the 'King of Fruits'—the mango. While we all enjoy eating Aamras (mango pulp), pickles, and Muramba (sweet mango preserve) made from mangoes, the one delicacy that captures the hearts of everyone—from children to adults—is Aam Papad (mango leather) or Aamba Poli. For many, making this tangy and luscious Aam Papad—which evokes nostalgic childhood memories—at home seems like a daunting task. Due to the traditional method of reducing the mango pulp, the need to stand in front of the stove for hours on end, and the lengthy drying process, many people choose to avoid making Aam Papad at home.
However, now with just a single whistle of a pressure cooker—we can prepare Aam Papad that is just as transparent, soft, and delicious as the kind found in the market. During the summer holidays, when children are home from school, this serves as an excellent option for a wholesome and nutritious snack. Here is how you can prepare this Aam Papad using a pressure cooker, with minimal effort and just a few ingredients.
Ingredients
Raw Mangoes (Kairi) – 2Ripe Mango – 1Water – 1 cupCumin Seeds – 1 teaspoonCinnamon Stick – 1 pieceGreen Cardamom – 1Black Peppercorns – 5 to 6Sugar – 1 cupBlack Salt – ½ teaspoonOil – For greasing
Instructions
1. First, wash the raw mangoes and the ripe mango thoroughly with clean water. Peel the skin off both of them. Now, cut the raw and ripe mangoes into pieces.
2. Next, pour the water into a pressure cooker. Add the chopped mango pieces, cumin seeds, cinnamon stick, green cardamom, and black peppercorns, and cook for just one whistle.
3. Once the pressure cooker has cooled down, place a sieve over a bowl and strain the prepared mango pulp mixture. Now, place a pan (*Kadhai*) on the stove, add the strained pulp and the sugar, and cook the mixture thoroughly.
4. Lightly grease a plate or a tray with a little ghee (clarified butter). Spread the prepared mixture in a thin layer onto a plate. Place this plate in strong sunlight for 1–2 days, or under a fan for 2 days. Once the mixture no longer feels sticky to the touch, consider the Aam Papad ready.
5. Once the Aam Papad has completely dried, cut it into squares or roll it up, and store it in an airtight container. This Aam Papad remains fresh for up to a month.