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    Aam papad or Amawat or Mamidi Tandra or Aamsotto (Bengali) is a traditional Indian snack. It is a fruit leather made out of mango pulp mixed with concentrated sugar solution and sun dried. It is a part of the South Indian and North Indian cuisine and is available is numerous varieties all over North India. 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. A village Atryapuram in Rajahmundry is popular for mamidi tandra.


    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.

    Controversies around commercial manufacturing

    There are certain controversies concerning the commercial manufacturing of aam papad. The Canadian Inspection Food Agency(CIFA) and Quality Natural Foods Ltd have been urging consumers to avoid eating aam papad made by Quality Brand, as the labelling does not state it includes sulphites. This Allergy Alert was issued in January 2003 on Quality Brand Aam Papad, 150 g and 200 g packages, and the brand was recalled. According to experts this particular brand was causing a serious reaction in people with sensitivities to sulphites, however there have been no illness reported connected with the consumption of Aam Papad. Aam Papad is still widely exported to various countries abroad.

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