Take 1 large potato, peel it, and cut it into pieces. Wash the potato pieces with water to remove excess starch. Add the pieces to a mixer jar and grind them into a smooth paste.

Take out the potato paste into a cup. You should get 1 cup of potato paste.

Now, in a pan, sieve 1 cup of potato paste. Add 2 cups of water and mix well. Stir continuously and cook the mixture until it becomes transparent and reaches a ribbon-like, medium-thick consistency.

Then add ½ tsp papad khar and 1 tsp salt. Mix well.

Now add 1½ cups of rice flour and mix properly. Cook the mixture until it binds well and starts leaving the sides of the pan.

Transfer the mixture to a mixing bowl. Add a little oil, press it slightly, and make it smooth.

Take a portion of the mixture and shape it into a roll.

Preheat the steamer for 5 minutes. Place the rolls in the steamer and steam them for 15 minutes on high flame until fully cooked.

Take out the steamed mixture onto a plate and smooth it using plastic while it is still warm.

Make small dough balls and keep the remaining dough covered. Make sure the mixture is slightly hot while rolling the papad.

Take a plastic sheet and grease it with oil. Place a dough ball on it, cover it with another plastic sheet, and roll it into a thin papad. You can also use a papad maker.

If you do not want to roll papad, put the mixture into a sev maker machine and make flat (patti-style) papad. Cut them into pieces.

Dry the papad in sunlight for 2 days and store them in an airtight container.

Batata papad is ready. Fry and serve.