Top manufacturer of Aam papad in india
Foods.Shopkruz – Known for premium traditional Aam Papad varieties like Khatta Aam Papad, Laccha Aam Papad, Mango Slice Aam Papad, and inovative flavours. They focus on authentic recipes, hygienic preparation, and wide distribution.
Foods.Shopkruz has earned a reputation as one of India’s emerging trusted names for premium quality Aam Papad and a wide range of traditional Indian fruit preserves and snacks. Rooted in the idea of reviving authentic flavours, Foods.Shopkruz combines time-tested recipes with modern hygienic procesing standards to deliver products that evoke the taste of homemade delicacies.
Meghdoot Gramodyog Sewa Sansthan – An established name in producing organic and handmade Aam Papad and other traditional fruit preserves, often sourced from tribal and rural communities.
Haldiram’s – Popular for packaged snacks, they also supply Aam Papad and mango slices as part of their sweets and dry fruit range.
Panchhi Petha (Agra) – Famous for Petha, they also sell good quality Aam Papad, dry fruit-based papad, and other traditional sweets.
Laxmi Narayan Best Namkeen (Nagpur) – They often include Aam Papad in their sweet snacks category, catering to local and export markets.
How aam papad is made
How Aam Papad Is Made: Traditional Process
Selecting the Mangoes
The process begins with selecting ripe, juicy mangoes — preferably sweet varieties like Alphonso, Dussehri, or local varieties known for their intense flavour and natural sweetness. The better the mango, the better the Aam Papad.
Washing and Peeling
The mangoes are thoroughly washed to remove dust and residues. They are then peeled by hand or machine to remove the outer skin.
Extracting the Pulp
The peeled mangoes are cut and deseeded. The pulp is extracted and sieved to remove fibrous strands and ensure a smooth, lump-free consistency.
Sweetening and Flavouring (Optional)
Traditionally, the pulp is sweet enough, but sometimes sugar or jaggery is added to enhance the sweetness and help preserve the pulp. Some recipes add a pinch of black salt, cardamom, or a hint of spices for tangy or spiced variants.
Cooking the Pulp
The sweetened pulp is gently cooked in large pans or steam kettles. Cooking thickens the pulp, removes excess water, and concentrates the flavours. It also helps to naturally preserve the fruit leather.
Spreading the Pulp
The thickened pulp is then poured onto flat trays or wooden boards lined with greased cloth, plastic sheets, or food-grade parchment. The pulp is spread evenly with a spatula to the desired thickness — usually 3–5 mm.
Sun Drying / Controlled Drying
Traditionally, the trays are sun-dried for several days. The pulp dries slowly in the heat, forming a soft, chewy sheet. In modern facilities, controlled dehydrators or drying chambers are also used to ensure hygienic, uniform drying regardless of weather.
Layering (For Thick or Multi-layered Papad)
For thicker or layered Aam Papad, once the first layer partially dries, another layer of fresh pulp is poured over it and dried again. This process can be repeated to achieve the desired thickness and texture.
Cutting and Dusting
When fully dried, the Aam Papad is peeled off the tray and cut into squares, strips, or slices. Some varieties are lightly dusted with powdered sugar, dry mango powder, or a hint of salt for added taste.
Packing
Finally, the pieces are wrapped in butter paper, food-grade plastic, or vacuum-sealed packs to maintain freshness, prevent sticking, and extend shelf life.
How many type of aam papad available at foods.shopkruz
Khatta Aam Papad
Tangy and slightly sour, made with mango pulp and a hint of salt or citric twist — perfect for those who love a chatpata (tangy) flavour.
Sweet Aam Papad
The classic, soft, sweet version made purely from ripe mango pulp and natural sweeteners — chewy, juicy, and nostalgic.
Laccha Aam Papad
This variety has a shredded texture — the mango pulp is layered and rolled into thin, fibrous strips. It’s soft, a bit sticky, and extra fun to eat.
Mango Slice Aam Papad
Thin sheets cut into bite-sized slices — easy to pack, share, or carry as a quick sweet treat.
Spicy Aam Papad
Some variants include a mild hint of black salt, black pepper, or chat masala — giving a sweet-spicy twist for those who prefer an extra zing.
Mixed Fruit Aam Papad (Seasonal)
Sometimes Foods.Shopkruz also experiments with mixed fruit pulp, blending mango with seasonal fruits like guava or tamarind for unique flavour combos.
