Papad

Method

1. Stir 0.5 tsp of papad khar and 0.5 tsp of salt into 60 ml of water and leave a couple of minutes until completely dissolved — undissolved khar leaves bitter specks and blisters the papad unevenly.
2. In a wide bowl or thali, mix 150 g of urad dal flour with 0.25 tsp of asafoetida, 1 tsp of coarsely crushed black peppercorns and 0.5 tsp of cumin seeds. Add the khar water a spoonful at a time, gathering with your fingers, until it just comes together as a very stiff, tight dough — far firmer than chapati dough, and stopping short of the full liquid if it feels sticky.
3. Rub 1 tsp of groundnut oil into the dough, then set it on a stone or heavy board and pound it hard with a pestle or the end of a rolling pin for 12-15 minutes, folding it back on itself every minute or so. It should turn pale, smooth and elastic and spring back when pressed. Cover with a damp cloth and rest 15 minutes.
4. Knead once more, then divide into 8 equal marble-sized balls and keep them under the damp cloth so they do not crust over.