2 Ingredients Aam Papad Ghar pe Soft & Chewy
2 Ingredients Aam Papad😱🥭Ghar pe Soft & Chewy😍 is a easy Indian recipe that serves 4. 120 calories per serving. Recipe by Nandita on YouTube.
Prep: 48 hrs 19 min | Cook: 10 min | Total: 48 hrs 44 min
Cost: $3.30 total, $0.83 per serving
Ingredients
- 2 medium Mango (ripe, peeled and cut into chunks)
- 2 tablespoons Granulated Sugar (adjust to taste; helps thicken the puree)
- 1 tablespoon Ghee (for greasing the drying tray; clarified butter adds authentic flavor)
Instructions
Cut the mango
Slice the mangoes lengthwise, remove the pit, and cut the flesh into small chunks.
Time: PT5M
Puree the mango
Place the mango chunks in a blender or food processor and blend until a smooth, lump‑free paste forms.
Time: PT5M
Cook the mango‑sugar mixture
Heat a non‑stick pan over medium heat. Add the mango puree and sugar, stirring continuously. Cook for about 10 minutes until the mixture thickens, pulls away from the sides, and has a glossy, paste‑like consistency.
Time: PT10M
Temperature: Medium heat
Grease the drying surface
Lightly spread a thin layer of ghee over a clean flat plate or tray.
Time: PT2M
Spread the batter
Pour a small amount of the thickened mango mixture onto the greased surface and spread it with a spatula into a thin, even layer about 1–2 mm thick.
Time: PT5M
Sun‑dry the papad
Place the tray in direct sunlight for approximately 48 hours, turning the papad once halfway through. Cover with a clean cheesecloth to keep insects away. The papad is ready when it feels completely dry and snaps easily.
Time: PT48H
Break and serve
Once fully dried, gently peel the papad off the plate and break it into bite‑size pieces. Serve as a snack or accompaniment to meals.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 1 g
- Carbohydrates
- 30 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Mango, Dairy (ghee)
Ingredient Substitutions
- Instead of Granulated Sugar: jaggery, honey
- Instead of Ghee: unsalted butter, vegetable oil
Equipment Needed
- Knife
- Blender or Food Processor
- Non‑stick Pan
- Spatula
- Flat Plate or Tray
- Sun‑drying Rack or Clean Cloth (optional)
Critical Steps — Do Not Skip
- Achieving the correct thickened consistency in step 3.
- Spreading the batter thin and even in step 5.
- Ensuring complete sun‑drying for 48 hours in step 6.
Chef Tips from the Video
- Use Alphonso or Kesar mangoes for the most fragrant papad.
- Add a pinch of cardamom powder to the sugar mixture for a subtle spice note.
- If you live in a humid climate, finish drying in a dehydrator set to 45 °C.
Troubleshooting
The mixture stays runny and never thickens.
Cook over medium heat longer, stirring continuously; add an extra teaspoon of sugar to help the paste set.
Papad remains soft after sun‑drying.
Ensure the layer is thin enough and expose it to direct sunlight for the full 48 hours; alternatively, finish drying in a low‑heat oven.
Papad sticks to the plate.
Apply a very thin, even coat of ghee; you can also line the plate with parchment paper lightly greased with ghee.
Storage
Refrigerator: Not necessary; store at room temperature in an airtight container.
Freezer: Can be frozen for up to 1 month; thaw at room temperature before serving.
Room temperature: Keep in a sealed jar or zip‑lock bag away from moisture for up to 2 weeks.
Make-Ahead Tips
- You can prepare the mango‑sugar paste up to step 3 and store it in the refrigerator for up to 2 days before spreading.
- If sunlight is unavailable, finish drying in a low‑heat oven (50 °C) for 2–3 hours.
Frequently Asked Questions
What is the cultural significance and history of Mango Papad in Indian cuisine?
Mango Papad is a traditional Indian snack that originated in the western states, especially Gujarat and Maharashtra, where ripe mangoes are abundant. It was historically made during mango harvest festivals and served as a sweet, crisp accompaniment to meals.
What are the traditional regional variations of Mango Papad in Indian cuisine?
In Gujarat, mango papad is often flavored with a hint of cumin and chili, while in Maharashtra it may include a touch of asafoetida. Some South Indian versions add a sprinkle of sesame seeds for extra crunch.
How is Mango Papad traditionally served in Indian households?
Mango Papad is typically served as a snack with tea, or as a crunchy side alongside pickles and chutneys. It is also offered to guests during festive occasions as a sweet, airy treat.
During which Indian celebrations is Mango Papad commonly prepared?
Mango Papad is popular during the mango season festivals such as "Aamras" celebrations, as well as during Diwali and Navratri when homemade snacks are prepared for guests.
How does Mango Papad fit into the broader Indian snack tradition?
It exemplifies the Indian love for sun‑dried, thin‑crisp snacks like papad and khakhra, using seasonal fruit to create a sweet variant that balances the typically spicy snack repertoire.
What authentic ingredients are essential for traditional Mango Papad, and what can be substituted?
The authentic ingredients are ripe mango pulp, granulated sugar, and ghee for greasing. You can substitute ghee with butter or a neutral oil, and sugar with jaggery or honey, though the flavor and texture will change slightly.
What other Indian dishes pair well with Mango Papad?
Mango Papad pairs nicely with spicy pickles, tangy tamarind chutney, and tea. It also complements a simple dal‑tadka meal or a platter of assorted Indian sweets.
What are the most common mistakes to avoid when making Mango Papad at home?
Common mistakes include cooking the mango mixture for too short a time, resulting in a runny paste, and spreading the batter too thick, which prevents proper drying. Also, insufficient sun exposure can leave the papad soft.
Why does this Mango Papad recipe use sun‑drying instead of oven baking?
Sun‑drying replicates the traditional method that gives the papad its delicate, airy texture and subtle caramelized mango flavor. Oven baking can work but may produce a slightly different crunch and color.
Can I make Mango Papad ahead of time and how should I store it?
Yes, you can prepare the papad days in advance. Once fully dried, store it in an airtight container at room temperature; it will stay crisp for up to two weeks. For longer storage, keep it in the freezer.
What does the YouTube channel Nandita specialize in?
The YouTube channel Nandita focuses on simple, home‑cooked Indian recipes that use minimal ingredients and traditional techniques, often highlighting nostalgic snacks and regional specialties.
How does the YouTube channel Nandita's approach to Indian cooking differ from other Indian cooking channels?
Nandita emphasizes ultra‑simple, two‑ingredient dishes and shares personal childhood memories, making the recipes feel approachable and culturally authentic, whereas many other channels focus on elaborate, restaurant‑style preparations.
Last updated: September 5, 2026
