Ingredients for Mango papad
2 large (500 grams) Mango Confirmed
2 table spoon Sugar
2 Little Ilhaichi (peel Take) Method - How to make Aam ka Papad
- Dhoeye mango, cut into pieces of Chiliye and pulp.
- Mango pieces, sugar and grind finely mixed Ilhaichi guest.
- Mango and sugar in a pot Dalie this granulated mixture and let it keep on fire to cook. Simmer 7-8 minutes after coming esoteric cooking spoon run guest.
- Take a plate or tray and smooth putting fuel leading to the cooked mango mixture into the plate to give thin spread.
- Now let the plate put in the sun drying. If the strong sunlight from morning till evening as dried mango papad is ready.
- Sunshine mango papad after you leave the room or kitchen, anywhere can put the plate, the plate of mango papad in the kitchen you completely covered with thin cloth .
- It is common papad Sukht in the air, just like our common papad Puar which was dry in the sun dried it should be ready by morning.
- Dried mango papad from the tip of the knife edge, you'll look out his entire layer, the common papad wet longer than any place he has Chipakt the place.
- Remove the mango papad plate anywhere in time sticking to the mango papad and Keep dry.
- Common Papad dry completely with the aid of the knife edge are separated by a common papad Kinane take and hold the hand take out the whole papad plate.
- The mango papad your mind like a knife can cut into shape and size.
- These common Papad esoteric pieces cut by placing layer on top of one or several pieces can be placed carefully.
Pehapad spicy Mango (Spicy And Khatta Meetha Mango/Aam Papad )
- You Pehapad spicy Mango (Spicy Aam ka Papad) can also create time for it buried on mangopulp ,1/4 tsp Neebusat, ½ tsp salt and black pepper about 6 to put the grind.
- Balance method is like sweet mango Pehapad.
- Mango papad you put in the fridge for 1-2 months can eat.