Aam Papad Tok Misti/ Aam Sotto (টক মিষ্টি আমসত্ত)
If fruits were people, mango would be a Bengali. Sweet and sore mango is one of the best varieties of which Bengalis are diehard fans. Malda and Murshidabad districts of West Bengal are home to this mango. A single mango can weigh up to a kilo. Who wouldn’t love such a variety, which alone can fill at least half of an empty stomach? Khatta Mitha mangoes have a sweet, tangy fruity flavour. Bengalis have honed the skill to bind that flavour and the sweet taste of mangoes in a leather-like food mixed with sugar as a preservative. So, even long past the mango season, you can have a slice on your plate.
Area of Procurement
Malda
Specifications
|
Texture/Appearance |
Sweet and Tangy Aam Papad has a smooth surface from the sundried smooth pulp. |
|
Colour |
It has an orangish-yellow colour in the beginning, like the mango. The Aamsotto has a rich caramel colour after complete sun drying. |
|
Flavour |
It bears the fruity, sweet flavour of Fazli mango. |
|
How to store |
Aamsotto or Aam Papad must not attract moisture. Wrap them in cotton clothes and put them in airtight containers. |
How we make it
The best Fazli mangoes go into preparing the Aamsotto or Aam Papad at Polli Gram. We collect the pulp and leave it for a natural sun-drying process to solidify it. The product does not contain any preservatives. But the perfect method of preparing it eliminates chances of spoilage.
- MAPF100G
