Choose the potatoes, which and starchy. Meaning, when you boil them and mash them, they should be sticky. This is extremely important because otherwise the papads will not hold together.

Boil potatoes till they are soft. In pressure cooker it takes about 7 minutes on low heat after the first whistle.

Peel and grate potatoes finely. In the picture below I grated them coarsely but then the papadd were not that thin. So make sure to mash or grate potatoes very find. There should be no lumps.

Add salt and chilli powder and mix well.

Spread a big clean sheet of plastic in the sun. Hold the corners using some heavy objects. This is where we will leave the papads for drying.

Prepare two pieces of heavy plastic for rolling the papads. Oil them.

Oil your handds. Make a small walnut size ball of potatoes mixture. Put it between the oiled sides of the plastic sheet.

Gently spread the ball using papad machine, rolling roller or your finger like roti make it as thin as possible.

Gently remove the top of plastic sheet and flip it on the big plastic sheet in the sun. Gently pat on the back of the plastic sheet so that papad gets stuck on the big sheet now slowly remove the other sheet also.

Repeat with rest of the potato mixture. Oil as required.

To prepare aloo papad for eating, on medium flame like as roti roasting papad, alternatively you can also fry them.