Boil 4 cups of water then add ajwain, cumin seeds, salt, green chilli, sesame seeds and papad kharo.
Stir everything together and turn down the heat. Add rice flour to the mixture of water and spices.
Turn heat back up and bring it back to boil. Mix the flour with a wooden spoon or a rolling pin.
Turn the heat off. Continue to mix the rice flour until it is a dough consistency.
Take a chunk of dough and press it into a flat ball press two indents in it with your finger.
Do this with all of the dough. Set arond dough on greased plate.
Put the plate in a steamer on a over a pot of water.
Put a lid on top of the plate and bring the water to a boil.
Cook for 10 minutes. When the dough is finished cooking put the dough chunks in a thali cut the cooked dough into a smaller pieces than mash it with the bottom of a glass/katori.
Mash the dough quickly before it gets cold.
Make sure there are no lumps in the dough and that is smooth.
Roll the dough balls into spheres than flatten them.
Grease the rolling board with little oil and roll each ball into a 5" thick diameter circle.
Lay the papads on a cloth at regular intervals.
Allow it to dry in the sun for 1 day or till it is dried completely and become hard and crisp.
Store it an air-tight container and use as required.
Heat oil in a pan then fry papad they are crisped and fried.
You can also roast papad on a direct gas flame. And serve with meal, dinner and as a snack.