AAM PAPAD Ingredients 🥭2 cup mango puree 🥭2 tbsp jaggery powder 🥭1 tsp black salt 🥭1 tsp chaat masala Method 1. Take mango puree in a non stick pan and add jaggery powder, black salt and chaat masala to it. 2. Cook on medium- low for about 15-20 mins heat or until the mixture thickens. The mixture will splutter at this stage so be careful. You can even put a lid if the mixture splutters too much. 3. If the mixture coats the back of the spoon or spatula and a line traced in the middle of it remains visible and doesn’t merge, that means it has reached the desired consistency. 4. ⁠Now, take the mixture off the heat and spead evenly on a greased dish. I used an 8X8 inch aluminium mould and greased it with ghee. You can also use a plate and grease it with any neutral oil too. The thickness of the mixture should ideally be 1/4th of an inch. 5. ⁠Cover the mixture with a cloth and dry it under the sun for at least 2 days. 6. ⁠Once the aam papad has dried, scape the corner carefully with a knife and peel the aam papad out of the pan. Cut into equal sized strips and roll them further. Store in an airtight container for upto 1 week.