Step 1: Prepare the Dough

In a large mixing bowl, sift together the black gram flour, Kashmiri chili powder, hot red chili powder, asafoetida, and salt.

Add coconut oil and mix well.

Gradually add water and knead the mixture into a firm, pliable dough. Knead for about 30 minutes until smooth and elastic.

Step 2: Shape the Papads

Divide the dough into 4 equal portions and roll each into a cylinder (about 1 inch in diameter).

Cut the cylinders into ½-inch thick pieces.

Roll each piece in fine black gram flour to prevent sticking, then flatten into thin, round discs (about 1/20 inch thick) using a rolling pin.

Step 3: Dry the Papads

Lay the rolled papads on a clean cotton cloth or stainless-steel tray.

Sun-dry for 15-30 minutes on each side (or longer for storage). If indoors, dry in a warm, well-ventilated area.

Step 4: Fry or Roast

Heat oil in a pan for frying or use a tawa for roasting.

Fry the papads until they puff up and turn golden brown, or roast them on a tawa until crispy.

Drain on a paper towel to remove excess oil.

Step 5: Season and Serve

Sprinkle with chaat masala, black salt, or additional chili powder for extra flavor.

Garnish with chopped onions, tomatoes, green chilies, and cilantro if desired.

Serve as a snack, side dish, or with rice and daal.