Step-by-Step Instructions

1. 1.Prepare the Mangoes

   Wash 1 kg of raw mangoes thoroughly. Cut off the top part and peel the skin using a peeler. Then, cut the peeled mangoes into small, bite-sized pieces, discarding the pit.

2. 2.Pressure Cook the Mangoes

   Transfer the chopped mangoes to a pressure cooker. Add 1 cup of water, 1 small piece of cinnamon stick, 6 black peppercorns, and 1 teaspoon of salt. Mix all ingredients well.

3. 3.Boil the Mangoes

   Close the pressure cooker lid and cook on medium flame for 1 whistle. Once cooked, let the pressure release naturally before opening the lid.

4. 4.Strain the Mango Pulp

   After opening the cooker, remove the cinnamon stick. Pour the cooked mango pulp through a fine-mesh sieve into a pan, pressing with a spatula to extract all the smooth pulp. Discard any remaining fibrous material.

5. 5.Cook the Mango Pulp

   Place the pan with the strained mango pulp on the stove over medium heat. Add 1/2 cup of sugar, 1/2 teaspoon of red chili powder (optional), and 1 teaspoon of salt. Stir continuously to dissolve the sugar and prevent sticking.

6. 6.Thicken the Pulp

   Continue cooking and stirring the pulp until it thickens significantly and becomes a smooth, glossy, and semi-solid mixture. It should be thick enough to coat the back of a spoon and not be too runny.

7. 7.Prepare for Drying

   Generously grease a large metal plate or tray with oil. Pour the hot, thickened mango pulp onto the greased plate and spread it evenly into a thin layer using a spatula or the back of a spoon. For thicker Aam Papad, use one plate; for thinner, use multiple plates.

8. 8.Dry the Aam Papad

   Place the plate in direct sunlight for 2 days until completely dry and firm to the touch. If direct sunlight is not available, you can dry it under a fan for 3 days.

9. 9.Cut and Store

   Once completely dry, gently peel the Aam Papad sheet from the plate. Cut it into desired shapes (strips, squares, or rolls). Store the Aam Papad in an airtight container at room temperature for several months.