Himsagor amm
Mango pulp is mixed withis reached. The thickness varies depending upon the quality of mango 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 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.
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