Dehydrated and fried - all gone already 
This batch was flavored with just cumin and chilli flakes.
Trying a different regional version of papad now, called khichya or khichiya, typically rice flour based but I’m using nachni (ragi/finger millet) flour, which is a fun purple color in addition to being very nutritious and also very tasty. I bought this type from village women selling homemade foods at a fair a few years ago and absolutely loved them! I’ve flavored this lot with ginger, homegrown serrano chilli, cumin, and red chilli flakes.
There are a few more of these, which means I may get more than a couple myself (my own fault for experimenting small in a full size household 
).
