Aam papad

Aam papad

Amba vadi, as it is known in Maharashtra
Alternative names	Mamidi Tandra, Amawat, Aamsotto, Mambla
Place of origin	India
Region or state	North India, Coastal Andhra, Karnataka
Main ingredients	Mango pulp, sugar
Cookbook: Aam papad  Media: Aam papad

Aam papad is an Indian fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is also known as Aamta (Assamese),amawat (Hindi), 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

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.

Aam Papad can be consumed in any season as it can be preserved for a long period of time.

Manufacturing Mamiditandra (Aam Papad) in Andhra Pradesh

Aam Papad is manufactured in North India^[1] as well as South India. In the South Indian state of Andhra Pradesh, the Adavinekkalam village in East Godavari district is famous for its mamidi tandra.^[2]

Aam Papad is also exported abroad from India. In 2011, the Canadian Inspection Food Agency(CIFA) warned sulphites-sensitive people to avoid the "Indican" brand Aam Papad, as it contained sulphites but did not declare that on the label.^[3]

References

1. "Ode to the mango". 25 March 2007. Retrieved 3 June 2015.
2. G. Venkataramana Rao (25 May 2013). "The yummy 'mamidi tandra'". The Hindu.
3. "CFIA recalls cheese and candy products". CTV News. 24 June 2011.