Wash and boil the whole potatoes. Do not cut them into pieces before boiling, as they will end up absorbing the water.
Peel and grate them, and then mash them with your palm to make them smooth. My mother used to grind them on a sil batta(a slightly oval mortar and a flat pestle - traditionally used to make chutneys in India.
Add salt, chill powder OR chilli flakes,chopped coriander and cumin seeds.Mix well and make small balls from this dough.
Prepare space for drying the papads by spreading a big plastic sheet (A) in the sun or under the fan, for drying the papads.
Take 2 small thick plastic sheets of same size , or use empty plastic food packages like amul milk packets.
Grease Both sheets, and put the potato ball on one and cover with other.
Now roll with a rolling pin or press with your hand to make a small thick poori.
Remove the upper sheet upper sheet and transfer the papad on the big plastic sheet carefully and slowly.
Repeat with all the papads. Flip the side after approx 8 hours
It will take 2-3 days to completely dry in a room, or 1 day in the sun.
Store in an air tight container and use throughout the year
Deep fry in hot oil from both sides when needed.