Pressure cook the potatoes till soft. I cooked it for 4 whistles and simmered 5 minutes.

Peel the skin off from cooked potatoes and grate them using fine grater.

Transfer the grated potato to wide bowl. Add all the spices one after the other. Mix well to a stiff dough.

Divide the dough in to 20 lemon sized balls. In a papad press, place a greased alluminum foil and a dough ball at the center. Cover it with other.

Press gently to obtain big papad. I have used a small lid to make equal sized papads.

Next carefully transfer the papad over a cotton cloth and sun dry for a day or two. Once dried, peel the papad from cloth. Store them in a airtight container.

Next heat a oil and deep fry the aloo papad till crisp. You can relish them as snack or as side with rice-rasam.

Easy, spicy and delicious aloo papad is ready to devour.

Cook the potatoes till it is soft and mushy.

While grating the cooked potatoes, ensure lumps aren't retained.

You can use the spices according to your taste buds.

Do not press the papad very thin, because it breaks while drying.

Dry the papads under SUN till it's completely moisture free.