Heat up water in a big pot (5lt size) till rolling boil. Add cumin, salt and chilli paste. Cover and let it boil for 5 min on high. You have to boil it till the water changes its colour. Add papadkhar then after and boil again for 5 min. Add that water in the flour and combine very well. Make round balls with a hole in the middle using oil to avoid sticking.

Transfer a few at a time in a preheated steamer. Steam for 15 minutes.

Take them out and knead when hot. You can use a thick plastic bag to put the dough inside and knead. Place a fabric on the top if it feels very hot. Knead till smooth. Make balls.

Place a thick plastic brushed with oil on the papdi press. Flatten a dough ball and place it on the plastic. Cover it with another thick piece of plastic that is brushed with oil. Roll/press till it's evenly thin.

To place it on a sheet, first remove the top plastic, gently put the papdi on the sheet and gently remove the plastic from the top. Flip them when they dry a bit and start folding upwards. Allow them to dry in the sun flipping them every one hour.

When they are dry, you can put them all together and let them dry completely for one more day. If it us brightly sunny and hot, it takes 2-3 days to dry. Enjoy them fried or roasted. These papdi can be stored for more than a year. Whether frying or roasting, papdi will expand in size. It also feels melting in the mouth in both cases.