Aam Papad Langra (ল্যাংড়া আমসত্ত)
Langra mango originates in Varanasi, India. But it is widely produced in Bengal too. It produces very good Aam Papad or Aamsotto because of its fleshy and juicy characteristics. Aam Papad Langra has a chewy and leathery texture that would remind you of the days when the same used to be left on the roof. The complete gang of cousin-brothers and sisters would stay alert and utilise every opportunity when the elders were not watching. Stealing the still-raw Aamsotto and having it before anyone sees was nothing less of an adventure. Let yourself return to those nostalgic days with pure, chemical and preservative-free Aam Papad Langra from Polli Gram.
Area of Procurement
Malda
Specifications
|
Texture/Appearance |
Langra Aam Papad has a leathery texture. It is chewy and sticky. |
|
Colour |
The Aamsotto is of rich brown or caramel colour. |
|
Flavour |
The bold, sweet, and fruity flavour of the Langra mangoes is prominent. |
|
How to store |
The sundrying process evaporates the moisture from the mango pulp. So, keeping it in the open air would attract moisture again, leading to spoilage. Using airtight containers is the best. |
How to have it
Are you hungry but don’t want to indulge in a big snack? You can much on a piece of Langra Aam Papad. As we prepare it without any added preservatives or chemicals, you can have it without worrying about indigestion or any deterioration of health. You can have it with dudh-ruti or dudh-bhaat. Use homemade chhana, kheer and sugar to make plain white sondesh and use pieces of Aamsotto as a layer within. You can prepare a dry fruit mix with cashews, raisins, almonds and small cut pieces of Langra Aam Papad.
- MAPL100G
