Take refined flour in a bowl, add some water in small portions. Stir till the lumps dissolve. Once batter is ready, add cumin seeds, salt and pepper powder and mix well. Keep the batter aside for 10 to 15 minutes
Take a small vessel, pour 2 cups water in it. Cover it with plate. Turn on flame and let water boil.
Take 2 plates of the size of the vessel. Take big plates, to dry the papad. Grease these with some oil, grease small plates too.
Put some batter over greased small plates, spread evely. Keep the plate over the vessel of boiling water and cook the papad for 1 to2 minutes On medium to high heat
Once papad is cooked, pick the plate, keep to cool.
Meanwhile make next papad likewise. As the previous papad cools off, take out with knife then with hands, lift from plate. Keep it in the big greased plate. Prepare rest of papads likewise
Put the prepared papads to dry for 2 to 3 days. Spread a sheet, put polythene sheet grease it with oil and put papad to dry. As papads dry up, stak them keep in container.
Fry when ever you want to eat. To fry, put oil in wok to heat, once rightly hot, put papads to fry. Fry till it puffs up. Fry all papads likewise.
Enjoy the papad.
