Instructions

1. In a saucepan, sauté sanchoro and salt for 30 seconds on low heat.
2. Add 2 cups of water, stir and bring to a boil then simmer for 10 minutes on low heat.
3. Remove from heat, let cool.
4. Strain and discard any residue remaining.
5. Mix dry ingredients in the flour, add prepared water and make a dry and crumbly dough. Use more cold water if needed.
6. Grease the mincer parts with oil in the electric mincer.
7. Gradually add dough and mince, which will bind as it comes out.
8. The dough will be sticky.
9. Grease hands with oil, tear the dough into pieces and put it through the machine a second time.
10. The dough will come out soft, sticky and stretchy.
11. Divide the dough into 6, stretch and twist each one a few times then shape them into round balls, coat with oil.
12. On a flat greased surface, stretch and shape each ball into a 2 inch thick log, grease with oil.
13. Cut ½ inch slices from each log and grease them all individually.
14. Place in a greased bowl and keep covered.
15. With a rolling pin, roll each slice into a paper thin circle about 8 inches in diameter, using oil as needed.
16. Dry on a cotton sheet in the sun, papads should not touch each other.
17. Dry until edges begin to lift, must not curl.
18. Stack on a plate and place a heavy object on top to keep papads flat.
19. Let cool, place in an airtight container and refrigerate.
20. Can be frozen if desired.
21. Flavors can be added to the flour, such as: crushed green chilies to taste, crushed garlic, cumin seeds or coarsely ground black pepper.