Skip to main content

instant aam papad in airfryer with jaggery (khatta meetha spicy healthy indian snacks for kids)

Mango leather or aam papad is a childhood favorite. I am sure you, too, love it. On previous occasions, i would sun dry mango puree to make aam papad, which took 2-3 days to be ready.But let's cut the long process of making aam papad short by baking the ingredients to make instant baked mango preserve or leather. The end product tastes as yum as the real thing with the added benefit of jaggery and spices.So let's begin baking aam papad in airfryer. You can make this mango preserve in oven, or otg.



aam papad in airfryer indian recipe

instant aam papad recipe

how to preserve mangoes

healthy indian snacks for kids
For this super easy super tempting baked aam papad, you need raw mangoes. But if you wonder whether you can make mango leather with ripe mangoes, then my answer is yes. A big Yes. In that case, you will need less amount of sweetener to sweeten the aam papad. Sounds good, right?Puree in a blender raw mangoes without water. I have taken 3 medium-sized unripe mangoes with which we make aam ka acharr. By the way I have shared my dadi's Punjabi aam achaar recipe on another channel as a guest post.  I will be posting the link in the description.
khatta meetha aam papad

odia recipe of aam sada


I have also added 1 ripe mango for sweetness. 

I wanted to add more as a substitute to jaggery but in Odisha, mangoes have already disappeared from the markets. I got these raw mangoes from a tree in our neighborhood. LUCKY ME!


Ingredients

3 raw mangoes

1 ripe mango (or even papaya)

1 tsp- black salt/mineral salt

1/2 tsp- black pepper powder

1 tsp- jeera or cumin seeds

1 tsp- red chili powder

1/2 tsp- hing (asafetida)

1 cup- jaggery powder or jaggery or sweetener of choice (more or less depending on the tartness of mangoes and preferred sweetness)*

Next add spices and salt. I have used 1 tsp of black salt, 1 tsp of jeera or cumin seeds, 1 tsp of red chili powder, 1/2 tsp of black pepper powder. 

I have also added 1/2 tsp of hing or asafetida. 

The amount of jaggery depends on how sweeter you want your aam papad. I have added only 1/2 cup of jaggery because I wanted my aam papad khatta meetha. So you can always add more of sweetener if you want it on the sweeter side. 

The spices depend on your taste preference. You can add spices of choice to flavor your baked aam papad.

Blend everything together. Pour into a greased baking dish. 

I have baked in two utensils in airfryer. Bake aam papad for 45 minutes at 120 degrees celsius. Check if it looks baked from top. If not, you may bake it longer. The top shelf baked the mango leather quicker than the lower shelf . So after the first round of baking for 45 minutes, I changed the places of the utensils. The top one that was almost baked was shifted to the bottom while the other one was moved to the top. I baked these again at 120 degrees celsius for 20 minutes. 

Check if done. If not, you may bake again for 10 minutes.Remove from the baking dish. Let baked mango leather cool down before slicing it into pieces.Take a trip down your memory lane when you put one of the pieces into your mouth. 

This is serious yum stuff. I store it in the refrigerator. It will stay good for a long time.I hope you liked the process of baking aam papad in airfryer. I have also shared mango sauce on the channel. You will also find vegan mango shake recipe on the channel. There are mango ice cream recipes too on my blog mercuryimp.com as well as on the channel.

Do give these easy mango recipes a try and share your feedback in the comments.Stay safe. Stay blessed until we meet next time. 

Mango recipes on the channel

Mango sauce 

Mango shake (sugarless)
Eggless mango cookies recipe with jaggery

suji mango cake in cooker

mango kulfi without condensed milk

mango kulfi with oats








Comments

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body.  Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets. why you should not eat millets unsoaked #shortsfeed #shortsvideo #shorts  Is it necessary to soak millets? How long do you need to soak millet? Can you eat soaked millet? How long does millet take to digest? Why soak millets for constipation benefits of soaking millet how to soak millet overnight little millet soaking time should foxtail millet be soaked before cooking how long should millet be soaked foxtail millet soaking time can we use millet soaked water Unlocking Millets' Nutritional Potential Through Soaking Beyond enhancing taste and textur

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate