Aam papad is an Indian

fruit leather Dried fruit is fruit from which the majority of the original water content has been removed prior to cooking or being eaten on its own. Food drying, Drying may occur either naturally, by sun, through the use of industrial food dehydrator, dehydra ...

made out of

mango A mango is an edible stone fruit produced by the tropical tree '' Mangifera indica''. It originated from the region between northwestern Myanmar, Bangladesh, and northeastern India. ''M. indica'' has been cultivated in South and Southeast As ...

pulp mixed with concentrated sugar solution and sun dried. It is also known as ' ( Odia), ' ( Assamese), ' (

Hindi Modern Standard Hindi (, ), commonly referred to as Hindi, is the Standard language, standardised variety of the Hindustani language written in the Devanagari script. It is an official language of India, official language of the Government ...

), ' (

Malayalam Malayalam (; , ) is a Dravidian languages, Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (union territory), Puducherry (Mahé district) by the Malayali people. It is one of ...

), ' ( Telugu), ' ( Bengali) and ' (

Marathi Marathi may refer to: *Marathi people, an Indo-Aryan ethnolinguistic group of Maharashtra, India **Marathi people (Uttar Pradesh), the Marathi people in the Indian state of Uttar Pradesh *Marathi language, the Indo-Aryan language spoken by the Mar ...

). 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

Mango pulp is mixed with

potassium metabisulfite Potassium metabisulfite, K2S2O5, also known as potassium pyrosulfite, is a white crystalline powder with a pungent odour. It is mainly used as an antioxidant or chemical sterilant. As a disulfite, it is chemically very similar to sodium metabi ...

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. Aam papad can be consumed in any season as it can be preserved for a long period of time. Aam papad is manufactured in North India as well as South India. In the South Indian state of

Andhra Pradesh Andhra Pradesh (ISO 15919, ISO: , , AP) is a States and union territories of India, state on the East Coast of India, east coast of southern India. It is the List of states and union territories of India by area, seventh-largest state and th ...

, the Adavinekkalam village in

East Godavari district East Godavari is a district in the Coastal Andhra region of Andhra Pradesh, India. Its district headquarters is at Rajamahendravaram. Geography This district is surrounded by: * North East: Alluri Sitharama Raju district * North West: Eluru ...

is famous for its ''aam papad''. Aam papad is also exported abroad from India. In 2011, the

Canadian Food Inspection Agency The Canadian Food Inspection Agency (CFIA; ) is a regulatory agency that is dedicated to the safeguarding of food, plants, and animals (FPA) in Canada, thus enhancing the health and well-being of Canada's people, environment and economy. The age ...

warned sulphites-sensitive people to avoid the "Indican" brand aam papad, as it contained sulphites but did not declare that on the label.

References

{{reflist Indian snack foods Andhra cuisine